Sweet and spicy Moroccan inspired carrot salad. Leave the confit lemons on the side, so everyone can add as much or as little as they care for.
This is great as a side dish, but would be filling enough for a light meal.
2 meyer lemons
1/4 cup olive oil, plus extra for lemons
8 rainbow carrots
1/2 red onion, diced
1 handful flat leaf parsley, chopped
1 1/2 teaspoons ground black cumin
1/4 teaspoon ground cinnamon
1/2 teaspoon fresh ginger
2 daches cayenne pepper
1/4 cup orange juice
2 tablespoons pine nuts
1. Wash the meyer lemons. Slice them thinly and remove any seeds. Cut the slices into quarters. Put in a single layer in a cold skillet and lightly cover with olive oil. Turn the heat on low and cook for 20 minutes or so, or until caramelized.