Moroccan Carrot Salad

Adapted from http://www.foodnetwork.com/recipes/aarti-sequeira/moroccan-carrot-salad-with-parsley-and-roasted-lemon-recipe/index.html

Organic Carrots - 2, grated
lemon - 1 large, sliced into very thin rounds and quartered
Olive Oil - 2 tbsp
Parsley / Cilantro - a handful, chopped
Lightly roasted Pine nuts

Dressing:
Roasted Cumin Powder - 1/4 tsp
Cinnamon Powder - 1/4 tsp
Ginger Powder - 1/4 tsp
Red Chilli Flakes - 1/4 tsp
Orange Zest - 1/2 tsp
Fresh sqeezed Orange Juice - 1 tbsp
Salt
Pepper

Take a big steel skillet. Put the lemon pieces in the skillet and add some olive oil to cover the bottom of the pan. Heat over very low heat until the rinds soften and begin to brown, about 15 minutes. Sprinkle some brown sugar on top and caramelise for 5 minutes more.


Mix the cumin, cinnamon, ginger, chilli flakes, orange zest, orange juice, salt, and pepper. While whisking the dressing, pour the lemon infused olive oil.  Add the carrots and parsley Add the caramelised lemon and mix everything well. Sprinkle pinenuts on top and serve.