​Roasted Moroccan Carrot Salad

Serves 8

• 2lb large carrots, cut into ¼ coins or oblique shape
• ¼ cup canola oil
• ½ cup extra virgin olive oil
• 1 12 oz can chick peas, rinsed
• Zest and juice of 1 orange
• ¼ cup golden raisins
• ¼ cup dark raisins
• 1 shallot, thinly sliced
• 1 tsp ground cumin
• ¼ tsp cayenne
• ¼ tsp ground coriander
• 2 tbsp chopped cilantro
• Salt/pepper to taste

Toss carrots in canola oil, cumin, cayenne, coriander and salt/pepper. Roast in 350 oven for 10-15 min or until just brown on the edges. Allow to cool. Place orange juice and shallots in mixing bowl. Whisk in olive oil to make vinaigrette. Add chopped orange zest and adjust seasoning with salt and pepper. Combine carrots, raisins and chickpeas, toss with vinaigrette and serve.