Source The English Kitchen
|1 t||ground cumin|
|1/4 t||ground coriander|
|1 T||red wine vinegar|
|2 T||olive oil|
|1 large clove peeled and minced||garlic|
|2 t||harissa paste|
|1/4 t||orange flower water|
|1 1/2lb trimmed and well washed||baby carrots|
|1/3 cup (1 1/2 oz) larged pitted and thinly sliced||green olives|
|2T shredded||fresh mint|
|1 oz or||rocket|
|1 oz or||spinach|
1. Dry fry the cumin and coriander in a small skillet until quite fragrant, about 30 seconds or so. Place in a large mixing bowl and whisk together with the vinegar, olive oil, garlic, harissa and orange flower water. Set aside to allow the flavours to meld.
2. Place the carrots in a pot of boiling salted water and cook until crispy tender, about 5 minutes. Drain into a colander and allow to air dry for several minutes. While still hot, add them to the red wine dressing in the bowl, tossing gently to coat. Allow to cool to room temperature. Toss in the green olives and mint. Season with some salt and pepper if desired.
3. Place the salad leaves on chilled plates and divide the carrot mixture evenly amongst them.