Ingredients:

16 ounces heirloom carrots

1/2 teaspoon sweet paprika

1/2 teaspoon ground cumin

1/4 teaspoon cinnamon

1 teaspoon sea salt

Fresh ground black pepper

Zest and juice of 1 orange

4 tablespoons extra virgin olive oil

1 tablespoon chopped flat leaf parsley

1/2 cup oil cured black olives (optional

 

Directions:

Peal and grate carrots into large bowl. In small bowl, whisk together spices, salt and pepper with zest and juice of 1 orange and olive oil. Pour spiced dressing over grated carrots along with chopped parsley. Oil cured olives can be pitted, chopped and tossed in with carrots, or decorated whole on top. Refrigerate for 30 minutes before serving.

 

Makes 6-8 servings

(Family Features)