Ribboned carrot salad with orange and pistachios

Adapted from Yotam Ottolenghi

Serves 4

• 1/2 lb carrots, shaved into long ribbons with vegetable peeler

• 2 oranges, peeled and cut into 1 inch segments

• 1/2 clove garlic, crushed

• 1/2 cup of pistachios, coarsely chopped

• 1/2 cup of fresh herbs, coarsely chopped ie parsley, mint

• 3 tbs. olive oil

• the juice of 1 lemon

• 2 tsp. honey

• 2 tsp. cumin seeds, toasted and lightly crushed

Whisk together olive oil, lemon, honey, and cumin seeds.

Toss with carrots and garlic in a medium bowl.

Top with oranges, fresh herbs, and pistachios before serving.

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