Moroccan Carrot Salad

Ingredients
1 tsp cumin seeds
2 tsp coriander seeds
1 tbsp vegetable oil
1 onion, finely chopped
400g frozen carrots, thawed
Juice of 1 orange
2 tsp honey
1 tbsp olive oil
2 tbsp chopped, fresh coriander, plus sprigs to garnish

Directions
1. Put the cumin and coriander in a pan and dry-fry on a medium heat for 2 minutes. Tip out onto a plate and set aside.
2. Heat the vegetable oil in the pan, and cook the onion until soft. Add the carrots and orange juice and cook for 3 to 4 minutes, stirring or tossing occasionally.
3. Tip into a bowl and gently stir in the spices, honey and olive oil. Season and leave to cool slightly, then stir in the coriander. Serve at room temperature.