- Step 1
Cook the cumin seeds in a small dry frying pan over low heat for 2 mins or until fragrant and lightly toasted. Transfer to a plate to cool.
- Step 2
Place the lemon juice, oil, honey and spices in a small screw-top jar. Shake well to combine, and stand for 10 mins to develop the flavours.
- Step 3
Bring a large saucepan of salted water to the boil and add the carrots. Return to the boil and cook for 5 mins or until just tender. Drain.
- Step 4
Toss the carrots in the dressing. Sprinkle with coriander and pistachios.
Recipe courtesy of www.taste.com.au
Serving size 6