Moroccan Carrot Salad

My favourite salad, quick, easy and delicious. Carrots are one of my favourite vegetables, and I prefer them raw. There's a mildly spicy and fruity dressing, making it go well with barbecued meats or seafood. We served this salad to 300 guest at our wedding which consisted of hangi'd chicken, pork, and potatoes as well as a plethora of seafood. 

You can swap the type of nuts or dried fruit to whatever you have on hand as well as alternate coriander for parsley. I use a food processor to grate the carrots which makes it quick and easy to whip up. 

Ingredients:

• 6 carrots, peeled and grated
• 3 spring onions, finely sliced diagonally
• 1/4c of chopped coriander (or parsley, mint) 
• 1/4c flaked almonds (or cashew, walnuts)
• 1/4c of currants (or dried cranberries, dates, raisins, sultanas) 
• 1/4c of fresh orange juice
• 2 tbsp freshly toasted cumin seeds
• 1/2 tsp of ground cinnamon 
• 2 tbsp of olive oil 

Prepare the dressing by soaking currants in the orange juice, cinnamon and olive oil.

Leave dressing for at least 30 minutes.  

Prepare vegetables, placing into a large salad bowl, sprinkling nuts and cumin seeds on top. 

Pour dressing over top. 

Toasted Cumin Seeds

Keep chilled till serving. Eat alongside barbecued meats, or in a wrap with hummus, tabbouli and tzatziki.