Step 1

Bring a medium pan of salted water to a boil (add about a tablespoon of salt for every litre of water), drop in the carrots and boil for 30 minutes, until cooked through and easy to break apart. Drain, return to the pan and leave to steam dry for about 10 minutes.

Step 2

Using a potato masher or fork, break down the carrots to a rough paste, then stir in the harissa, three tablespoons of oil, a tablespoon of vinegar, half the garlic, half the caraway and a teaspoon and three-quarters of salt. Transfer to a bowl and leave to cool to room temperature (or, if you’re making it ahead, cover and store in the fridge).

Step 3

Meanwhile, bring a small pan of water to a boil. Gently put in the eggs, boil for eight minutes, then drain and rinse under cold running water until cool. Peel the eggs and cut each one into quarters.

Step 4

Now for the salsa. In a small bowl, mix the chopped coriander with the remaining teaspoon of vinegar, two tablespoons of oil, crushed garlic clove and a quarter-teaspoon of salt.

Step 5

To serve, transfer the carrot mixture to a lipped platter and use the back of a large spoon to make a well in the middle. Decorate with the egg quarters and olives, then drizzle the coriander salsa all over the top. Sprinkle on the remaining caraway and serve.