Moroccan Carrot Salad

Ingredients

• 0.5 tsp cumin seeds
• 0.5 tsp Fennel seeds
• 5 carrots (about 100 g each)
• 1 bulb of fennel (with greens)
• 4 radishes
• 2 tbsp pistachio nuts (15 g)
• 3 tbsp sultanas (15 g)
• 1 handful Mint (5 g)
• 1 Handful Parsley (5 g)
• 3 tbsp Lemon juice
• Salt
• Pepper
• 1 tsp Mustard
• 2 tsp Honey
• 4 tbsp olive oil

Instructions

1. 1.

   Roast cumin and fennel seeds in a dry pan for about 2 minutes until fragrant, then set aside to cool. Peel and slice carrots into thin strips or matchsticks. Clean the fennel bulb, keep the greens separate, and cut the bulb into fine strips. Wash radishes and slice them thinly.

2. 2.

   Coarsely chop pistachios and combine with sultanas and the other prepared ingredients in a bowl. Wash herbs, shake dry, pluck leaves, coarsely chop fennel greens, and add to the bowl as well.

3. 3.

   Whisk lemon juice, salt, pepper, mustard, and honey together. Whip in olive oil vigorously. Taste the dressing, pour over the Moroccan carrot salad, and mix thoroughly.