Moroccan Carrot Salad

Method

1. Grate the carrot and squeeze out any excess juice. Mix in the dates, toasted seeds (keeping a few aside to garnish), sultans or cranberries, parsley and mint.
2. In a jar combine the lemon juice, olive oil, cumin and maple syrup. Season with sea salt and black pepper.
3. Pour dressing over the salad and toss lightly, garnish with remaining toasted seeds.
4. Serve with hummus, lamb, or lavash breads.