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Method Prep:30min › Ready in:30min
First, toast the cumin in a dry frying pan over medium heat. Stir frequently and remove from pan as soon as the seeds have released their aromas.
In a large bowl, combine the carrots, sultanas, orange juice, lemon juice, olive oil and cumin. Toss to combine, then season with salt and cayenne to taste. Finally, add the chopped coriander. Chill until serving.