Moroccan Chermoula-Roasted Carrot Salad

In a food processor or mortar and pestle, blend cilantro, parsley, garlic, cumin, smoked paprika, preserved lemon rind, lemon juice, 2 tablespoons olive oil, and salt into a rough paste. It should be chunky, not smooth.

Preheat oven to 425°F. Toss carrots with remaining olive oil and a pinch of salt on a sheet pan. Roast for 20 minutes. Remove from oven, spoon half the chermoula over the carrots, and return to oven for 5 more minutes until glazed and tender.

Spread tahini in a thin swoosh across the bottom of two plates. Arrange roasted carrots on top of the tahini.

Spoon the remaining fresh chermoula over the warm carrots. Scatter chopped pistachios over the top. Serve warm or at room temperature.