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1 ¼ pounds carrots 3 2-inch long pieces orange peel, removed with a vegetable peeler 2 tablespoons freshly squeezed lemon juice 2 tablespoons freshly squeezed orange juice 1 tablespoon extra virgin olive oil 1 tablespoon sugar ¼ cup chopped fresh flat leaf parsley ¼ teaspoon ground cinnamon ¼ teaspoon toasted ground cumin seed ¼ teaspoon sweet paprika ½ teaspoon finely grated orange zest 4 ounces crumbled sheep feta
Place the whole carrots and orange peel in a pan covered with water by 1-inch. Simmer just until almost tender, about 4 to 8 minutes, depending upon the size of the carrots. Drain and let cool.
Cut the carrots into ½-inch cubes. Combine the carrots, lemon juice, orange juice, olive oil, sugar, parsley, cinnamon, cumin, paprika and orange zest. Season with salt and pepper.
Just before serving, crumble the sheep feta into the salad and toss gently.
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