You will need
Serves 4 as a side
1 bunch baby carrots and 1 bunch purple carrots, scrubbed and trimmed, 50ml olive oil, 1 tbsp cumin seeds, 1 tbsp sesame seeds, 2 tbsp honey, 1 tbsp orange blossom water, 2 tbsp sherry vinegar, ¼ cup each of freshly picked flat-leaf parsley, dill, mint and coriander, 2 oranges, peeled and segmented, 2 tbsp currants, 50g flaked almonds, toasted, 50ml extra virgin olive oil
HEAT oven to 180C. Place carrots, cumin seeds and sesame seeds in a roasting pan, drizzle with olive oil, season to taste with salt and pepper and toss to coat. Roast carrots 20-25 mins until tender and starting to caramelise. Remove pan from oven and, while still hot, deglaze pan with sherry vinegar then drizzle with honey and orange blossom water, allow to cool. Place carrots, herbs, currants, almonds and orange segments in a mixing bowl, scraping all the juices from the roasting pan over the salad. Dress with extra virgin olive oil, toss to combine and serve.