1 pound carrots
2 tablespoons olive oil
1 large clove garlic, minced
1½ teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon sweetener
½ teaspoon ground turmeric
¼ teaspoon harissa paste or hot chili paste, or to taste
4 tablespoons fresh squeezed lemon juice
finely grated rind of 1 lemon
2 tablespoons chopped flat-leaf parsley, to garnish
Crumbled feta cheese
Pitted black olives (kalamata)
1. Bring a large pot of water to a rolling boil over high heat. Add the whole carrots, reduce the heat slightly, and cook for about 8 minutes or until tender. Drain well, reserving 1 cup of the cooking water, and let cool. When cool enough to handle, grate using a food processor fitted with the grater attachment or use the coarse side box grater. Put in a heatproof bowl and set aside.
2. Heat the oil in a skillet, add the garlic and cook over medium heat, stirring, 1-2 minutes or until soft but not colored. Stir in the cumin, salt, sugar, turmeric, and harissa paste and cook, stirring, for 30 seconds. Add 2 tablespoons of lemon juice and all the rind along with 2/3 of the cooking water and bring to a boil, stirring. Reduce the heat and simmer for 5 minutes then pour over the carrots and stir together so the carrots are well coated with the dressing. Let cool completely. Cover and chill overnight.
3. When you are ready to serve, stir the salad, add the remaining lemon juice to taste then adjust the seasoning, if necessary. Stir in the feta cheese and black olive just before serving, and sprinkle with the parsley to garnish.