This subtle, aromatic carrot salad goes very well as an accompaniment to meat dishes such as lamb.
Peel the carrots and cut or shave them into very thin strips. Roast pine nuts in a little olive oil and salt. Slice the onion very finely. Peel the orange and segment. For the dressing, grate about 1 tsp of orange zest (orange rind) and then mix with honey, garlic and olive oil. Arrange the carrots, finely sliced onion and the orange segments on a plate. Garnish with roasted pine nuts and mint leaves. Drizzle the dressing over the salad. Bon appetit.