Omek houriya (North African carrot salad)

Carrots are pretty versatile vegetables turning themselves to just about anything sweet or savoury. Omek houriya (or omi/ommok houriya/houria depending on the transliteration) showcases them in their (almost) natural form, with the flavour enhanced by harissa, cumin, caraway and coriander seeds. This Tunisian recipe is usually served with a topping of tuna, egg and olives but works just as well without the fishyness (or egg, and in my case olives as I realised I had none in the house...). Simple and a perfect way to use up any carrots languishing at the back of your fridge.

Ingredients
Carrots (amount left to the cooks discretion)
Olive oil
2 cloves of garlic
2 tsp smoked paprika
2 tsp cumin seeds
2 tsp coriander seeds
2 tsp caraway seeds
1 tablespoons harissa
Salt and pepper to taste

1. Boil the carrots until done (~ 10 minutes or thereabouts. You don't want them to be too mushy
2. Drain and mash or blend to a puree. The texture varies, some cooks blend it to a smooth paste, others a more chunky texture
3. Add the crushed garlic, I like adding it when the carrots are still warm as the flavour infuses through the mixture
4. Dry roast the cumin, coriander and caraway seeds in a heavy based pan and then grind. You *could* use ready ground spices, but if at all possible try to grind the coriander yourself, it tastes totally different from the pre-ground stuff
5. Add to the carrot mixture and taste. Season and stir in a splash of olive oil
6. Now mix in the harissa, I have suggested a tablespoonful but it really depends on what brand you are using
7. Eat, traditionally it comes topped with tuna, hardboiled egg and olives