Cook the carrot in an extensive pot of salted bubbling water for 6-8 minutes or until delicate. Invigorate under frosty running water. Deplete well.
In the mean time to make the nectar and orange bloom dressing, join the paprika, cumin, ground coriander and bean stew in a skillet over high warmth and cook, mixing, for 30 seconds or until sweet-smelling. Expel from warm. Include the nectar, oil, lemon juice and orange bloom water and blend to consolidate.
Place the carrot in a serving dish. Pour over the dressing and hurl until the point when very much consolidated. Season with salt and pepper. Cover and place in the refrigerator for 2 hours to build up the flavors.
Include the new coriander, parsley and mint to the serving of mixed greens and tenderly hurl until the point that simply joined. Serve instantly.