Moroccan Carrot Salad with Parsley and Roasted Lemon

Deselect All

1 large lemon, washed, sliced into thin rounds, and then quartered

1/4 cup extra-virgin olive oil, plus extra for lemons

1 1/2 teaspoons ground cumin

1/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

2 pinches cayenne pepper

1/2 teaspoon orange zest, plus 1/4 cup orange juice

Kosher salt and freshly ground black pepper

8 medium carrots, peeled and grated (about 4 cups)

1/4 cup chopped fresh parsley

2 tablespoons toasted pine nuts