Moroccan Carrot Salad

Harissa Dressing

• 1½ teaspoons cumin seeds
• ½ teaspoon coriander seeds
• 1

1. To make the harissa dressing, dry-fry the cumin and coriander seeds in a small frying pan over medium heat for 30 seconds, or until fragrant. Cool and then grind using a mortar and pestle or spice grinder. Place into a large mixing bowl with the vinegar, olive oil, garlic, harissa and orange flower water. Whisk to combine.
2. Blanch the carrots in