Moroccan-Inspired Carrot Salad With Feta & Pistachios

Ingredients

• 2 tablespoons olive oil
• 3 tablespoons red wine vinegar
• 1 1⁄2 teaspoons orange blossom water 2 teaspoons honey
• 1⁄4 teaspoon ground cumin
• 1⁄4 teaspoon ground cardamom
• 1⁄4 teaspoon crushed red pepper flakes, plus more for garnish
• 1⁄4 teaspoon sea salt
• 10 carrots, washed and tops trimmed and reserved
• 100 grams of coarsely chopped fresh mint leaves, plus more for garnish
• 150 grams of chopped toasted pistachio nuts
• 200 grams of crumbled feta cheese