Salad

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

Dressing

• 30 ml extra virgin olive oil (2 tbsp)
• 1 lime, juiced (zest optional)
• 5 g coconut sugar or rapadura (1 tsp)
• 1 tsp ground cinnamon
• 1/2 tsp ground cumin
• Sea salt and freshly ground black pepper, to taste
• 1/4 tsp ground ginger (optional)
• Chilli flakes, to taste (optional)