3tbsppistachio nuts(raw, unsalted - roughly chopped) (you can lightly toast in a dry frying pan too if you like)
Preheat the oven to 200ºC/400ºF
Trim the carrots and cut into 3-inch batons. Arrange on a baking tray and season with salt & freshly geround black pepper, then toss in the olive oil to coat al the carrots. Roast for 30 minutes, turning once after 15 minutes. Remove from oven and let them cool completely.
For the dressing
Whisk together the extra virgin olive oil, cumin, lemon juice and vinegar
Arrange the carrots on a platter and then drizzle over the dressing. Scatter the pistachios and finally sprinkle over the fresh mint. That's it! Easy!