Ingredients
| 500 g | Carrots (Main) |
| 1 | Orange, large, juiced |
| 2 Tbsp | Coriander, chopped |
| 1 clove | Garlic, crushed |
| 2 Tbsp | Olive oil |
| 2 Tbsp | Lemon juice |
| 1 to taste | Salt & freshly ground pepper |
| 1 tsp | Ground cumin |
| 1 pinch | Cayenne pepper |
| 1 tsp | Honey |
Directions
- Peel carrots and slice diagonally into 5mm-thick ovals. Put in a medium-size saucepan.
- Reserve a tablespoon of the orange juice. Pour the rest over the carrots. Add enough water to cover and simmer on low heat for 2-3 minutes or until crisp but tender. Drain and cool.
- Whisk together the reserved orange juice, garlic, olive oil, lemon juice, chopped coriander, cumin, honey, salt, pepper and cayenne in a small bowl. Mix the cold carrots with the dressing and refrigerate until ready to serve.