Cooking time 15 minutes

Ingredients

• 4 carrot/s (large) peeled and grated
• 40 g flaked almonds (½ cup) or sunflower seeds or pepitas (or a mixture)
• 20 g currants -sultanas or raisins (optional) (2 tbsp)
• 1 red onion/s (small) halved and sliced or 4 spring onions, white part finely sliced
• 1 red capsicum/s -thinly sliced
• ½ bunch/s fresh coriander leaves -or parsley or mint leaves (or a mixture), leaves picked

Dressing

• 30 ml olive oil -extra virgin (2 tbsp)
• 1 lime/s -juice (zest optional)
• 5 g coconut sugar or rapadura (1 tsp)
• 1 tsp ground cinnamon
• ½ tsp ground cumin
• Sea salt and freshly ground black pepper -to taste
• ¼ tsp ground ginger (optional)
• Chilli flakes -to taste (optional)

Directions

1. Lightly toast the nuts and/or seeds under a slow grill (watch carefully so as not to burn). Mix all salad ingredients together in a serving bowl.
2. Add all of the dressing ingredients to a small jar, make sure the lid is on tightly and shake well to combine. Toss the dressing through the salad just prior to serving.

Store in an airtight container in the fridge

Thanks to well nourished for the recipe - delicious!