Combine the Olive Oil (2 tablespoon), Red Wine Vinegar (3 tablespoon), Orange Blossom Water (1 1/2 teaspoon), Honey (2 teaspoon), Ground Cumin (1/4 teaspoon), Ground Cardamom (1/4 teaspoon), Crushed Red Pepper Flakes (1/4 teaspoon), and the Salt (1/4 teaspoon) in a jar, seal and shake to blend. Alternatively, whisk the ingredients in a small bowl and set aside.
Use a vegetable peeler, mandoline, or spiralizer to slice the Carrot (10) into long, thin strips.
Finely chop a handful of carrot tops - resulting in about 1/4 cup. Place the carrot strips and tops in a large salad bowl.
Add the Fresh Mint Leaves (1 cup) and Pistachios (to taste) and pour the dressing over the top. Toss to combine. Gently fold in the Feta Cheese (2/3 cup).
Top with coarsely chopped Fresh Mint Leaves (to taste) and more Crushed Red Pepper Flakes if you want an additional kick of spice.