INGREDIENTS
1 lb
carrots (about 8 medium), peeled and trimmed
1 tsp
whole cumin seed
1 tsp
whole coriander seed
1 tsp
whole fennel seed
1/4 cup
extra-virgin olive oil
1 tsp
coarse kosher salt, more to taste
Large pinch cayenne
4
medium blood oranges
2
garlic cloves, minced
2 tsp
fresh lemon juice, more to taste
2 cups
baby arugula
1/4 cup
pitted, oil-cured olives, roughly chopped