Spicy Carrot Salad

4 large carrots, cut into batons
2 Tblsp pistachios, chopped
2 Tblsp coriander
2 Tblsp lemon juice
zest of 1 lemon
2 tsp cumin seeds
2 Tblsp olive oil
1 tsp sugar
1/4 tsp ground cinnamon
pinch cayenne pepper
Add the carrots to a saucepan of boiling, salty water, and boil for 5 minutes until tender. Drain and cool.
Cook the cumin in a frying pan over a low heat for 2 minutes until lightly toasted and fragrant. Cool.
Place the lemon juice, zest, sugar, oil and spices in a jar with a lid and shake well to combine.
Toss the carrots in the dressing and serve sprinkled with the coriander and pistachios.
Serves 4 people.

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