First use a vegetable peeler to remove the outside skin of the carrots and discard. Then use the vegetable peeler once more to peel all the carrots into ribbons and place in a large bowl.
To the bowl, add harissa, olive oil, lemon juice, dill, and mint. Toss to combined.
In a small sauté pan, add the pistachios and cook over medium heat. Toss in pan to keep from burning on one side and toast for about 5 minutes, until fragrant. Add to bowl with carrots.
Lastly, add the pomegranate seeds, cheese, salt, and black pepper, and toss once more to completely coat the carrots. Serve up!
Notes
*This amount may range depending on the size of your carrots – you may need extra if you have larger carrots