This is a fiery Moroccan salad. Make it with old carrots, which taste better. Add the flavourings gradually, to taste. The colour is beautiful. Serve as a dip with bread or bits of raw vegetables.
Peel the carrots and boil in salted water until very soft. Drain and mash with a fork in a bowl and stir in the rest of the ingredients or, better still, turn to a smooth purée in a blender.
Serve cold garnished with a few green or black olives.