First, slice the carrots or cut them into thin strips, matchsticks or sticks. Put them in a bowl with the coriander leaves and sesame or poppy seeds. To make the vinaigrette, grate the orange zest finely in a bowl. Add the orange juice, the juice of 1 and a half lemons and about 4 times this amount of extra virgin olive oil. Crush the toasted sesame seeds in a mortar with a pestle to get a paste, then add to the vinaigrette. Mix well, then season to taste with salt, pepper and maybe more lemon juice to make it tastier, even once mixed with the salad. Once the salad is combined with the vinaigrette, the lemon flavor will decrease, so it’s best to taste it immediately.