Peel and grate the carrots.
Pick and roughly chop the mint leaves.
Peel and crush the garlic cloves with a pinch of salt.
Peel or scrape the baby carrots and then cook in salted, boiling water for 5 minutes. Refresh in iced water to stop them overcooking.
Wash the watercress in cold water and discard the tough stalks.
Remove the skin from the oranges using a long, thin knife and then remove the segments. Squeeze any juice form the remaining carcass.
Roughly chop the pistachio nuts.
Toast the cumin seeds in a dry pan over a medium heat. transfer to a pestle and mortar and pound the seeds to a powder. Stir in the cinnamon and the chopped garlic. Add a squeeze of lemon juice, the orange juice from the segments, the chopped garlic and the olive oil. Mix well and then season with Maldon sea salt and freshly ground black pepper.
Mix together the grated carrot, cooked baby carrots, chopped mint and watercress. Pour on the dressing and mix well.
Serve in a large bowl and finish with the orange segments and chopped pistachios.
«All dressings for salads should be balanced. When using citrus fruit adjust the sweetness with a pinch of sugar or a drizzle of honey if the dressing is too sharp.»