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Moroccan Baby Carrot Salad

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Moroccan Baby Carrot Salad

Ingredients

  • 2 teaspoons cumin seeds
  • 1/4 cup olive oil
  • 1 pound baby carrots (or spring carrots), washed and cut into halves and/or quarters lengthwise
  • sea salt to taste
  • 1 tablespoon honey
  • lemon juice from one lemon
  • 1/2 cup black olives (moroccan, kalamata, etc), each torn in half
  • 1/2 cup orange syrup (1 cup orange juice reduced by half over medium heat)
  • 1 tablespoon cilantro, chopped
  • 1 tablespoon mint, chopped
  • 1/3 cup pine nuts, toasted
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