Heirloom baby carrots with cumin, coriander and mint

Instructions

1. Cook the orange and purple carrots, separately, in a medium saucepan of boiling water for 5 minutes or until tender. Drain.
2. Heat a large non-stick frying pan over medium-high heat. add the cumin and cook, stirring, for 1 minute or until fragrant. add the honey, orange blossom water and carrots, and gently toss to combine. season with salt and pepper.
3. Transfer to a serving platter. serve sprinkled with mint and coriander.