2) In a large bowl, add the cumin, cinnamon, ginger, cayenne, orange zest, orange juice, salt and pepper. While whisking, pour 3 tablespoons of olive oil in a thin stream until the dressing reaches your desired consistency. Add the carrots, parsley and pine nuts. Remove the caramelised lemon to the bowl using a slotted spoon. Toss and taste for seasoning. Drizzle in some of the lemon-infused oil, to taste.
Store in the refrigerator until serving time.