Preheat oven to 180c or 160c fan. Spread pistachios onto an oven tray and bake for about 4 minutes, until lightly toasted. Cool and roughly chop. Peel carrots and trim tops. Cook in a steamer for about 3 minutes, until just tender.
To make the dressing, combine all the ingredients in a small screw-top jar. Seal tightly and shake to combine.
Toss warm carrots with half of the dressing. Arrange onto a serving platter, crumble feta over and sprinkle with the pistachios and coriander. Serve with the remaining dressing on the side.