With a vegetable peeler or mandolin, thinly slice the carrots into long ribbons and place into a bowl.
Heat the oil in a small frying pan and fry the garlic and Harissa until fragrant. Add the lemon juice, sugar and salt and fry for another minute.
Pour the Harissa mixture over the carrots and toss well.
Add the parsley and the Feta cheese.
Allow to stand for up to an hour and serve.