Peel 900g of carrots and slice into rounds. Boil in salted water for about 20 minutes, until tender, then drain.
While still warm, toss with 1 chopped celery stalk, ¾ teaspoon of harissa spice blend, ½ teaspoon of ground cumin, ½ teaspoon of ground coriander, ½ teaspoon of sweet paprika, 2 minced garlic cloves, and a pinch of salt.
Add ½ cup of chopped cilantro, 2 tablespoons of fresh lemon juice, and 3 tablespoons of extra-virgin olive oil, and toss again.
