Tunisian carrot, potato and egg salad

4 carrots, peeled and cut into thick slices
4 kipfler potatoes, peeled, cut into thick slices
salt and pepper to season
3 large eggs
100ml extra virgin olive oil
juice of 1 lemon
2 tsp caraway seeds
1 green chilli, seeded and finely chopped
5 radishes, halved
3 tbsp baby capers
1 handful kalamata olives
extra sliced green chilli to serve
hot chilli sauce to serve
lemon cheeks to serve
flat bread to serve

1. Put carrot and potato in a large pan, cover with water and add a pinch of salt. Bring to the boil over a medium heat and cook for 10 mins or until tender. Drain, then cool slightly.
2. Bring a small pan of water to the boil, add eggs and cook for 5 mins or until semi-hard boiled. Drain. Put eggs in a small bowl of cold water to cool. Peel eggs, cut into quarters and set aside.
3. Combine oil, lemon juice, caraway seeds and chilli in a large bowl. Season. Add carrot and potato and toss to combine.
4. Put carrot mix, egg, radish, cpaers and olives on a platter. Top with extra chilli and chilli sauce. Serve with lemon and flat bread.