Ingredients

¼ cup shelled pistachios

¼ tbs brown sugar

2 tbs fresh lemon juice

1 tbs honey

½ tsp salt

½ tsp pepper

1 tbs olive oil

500g rainbow carrots

100g salad mix

¼ cup pomegranate seeds

1 tbs coriander

Preparation

1. Heat a non-stick skillet to medium heat, add pistachios and sugar. Gently toss and stir and sugar will begin to melt. Continue to cook until most of the sugar is melted and pistachios start to turn golden brown. Set aside on plate to cool.

2. Whisk together fresh lemon juice, honey, salt, and pepper in a small bowl: whisk in olive oil until smooth.

3. Using a vegetable peeler or mandolin, shave carrots into long ribbons. Add to bowl with dressing and toss to combine.

4. Plate salad and carrots. Top with pistachios and pomegranate seeds