Carrot Salad With Moroccan Dressing - cooking recipe

Ingredients

2 lbs carrots
1/3 cup orange juice
2 tablespoons lemon juice
1 tablespoon wild flower honey
1 teaspoon paprika
1 teaspoon cumin (I don't use because of dh)
1/16 teaspoon cinnamon
1 1/2 tablespoons of fresh mint, chopped
1 1/2 tablespoons fresh cilantro, chopped
1 tablespoon fresh parsley, chopped
1 teaspoon sesame oil
1 teaspoon sesame seeds, toasted
1/2 teaspoon fine sea salt
1/2 teaspoon fresh ground black pepper

Preparation

Cut carrots diagonally into 1/2 \" pieces.
Place carrots in rapidly boiling water and cook for 4 minutes, drain, rinse with cold water and pat dry.
In a large bowl, add the orange & lemon juices, honey, parpika, cumin and cinnamon.
Next add in the carrots and toss, sprinkle with the mint, cilantro, parsley, sesame oil and sesame seeds.
Season with salt and pepper and serve.
Note: * To toast sesame seeds *.
Place sesame seeds in a dry skillet and shake over medium high heat until lightly toasted. They cook quickly becareful not to burn them.