carrot salad with harissa, feta and mint

Name: carrot salad with harissa, feta and mint
Cuisine: Mediterranean, Moroccan, African
Ingredients: 3/4 pound carrots, peeled, trimmed and coarsely grated; 4 tablespoons olive oil; 1 crushed clove of garlic; 1/2 teaspoon caraway seeds or about half as much, ground (I used seeds but ground them first); 3/4 teaspoon cumin seeds or about half as much, ground (I used the seed but ground them first, again); 1/2 teaspoon paprika; 3/4 teaspoon harissa (for a solid kick of heat; adjust yours to taste, and to the heat level of your harissa); 1/2 teaspoon sugar; 3 tablespoons lemon juice; 2 tablespoons flat leaf parsley, finely chopped; 2 tablespoons fresh mint, finely chopped; 100 grams feta, crumbled or chopped into bits