PRE 
SERVES 
This salad has got so much going for it. It is fresh, colourful – in an orange sort of way - and really, really good for you.
I had some differently coloured carrots — purple, yellow and the usual orange - so I decided to use them for this, together with blush oranges, which I always buy in bulk when they're in their (short) season.
The cinnamon, cumin and orange flower water (if you use it) in the dressing give it a Moroccan spin. Coriander haters, you can replace with parsley mint, or even dill. Or a mixture of the three if you have herbs to use up.
If you don’t eat it all in one meal, it will keep well in your fridge for a couple of days. The nuts will lose their saltiness though.
Method
1. Pour boiling water over the raisins to cover them and soak for at least 30 minutes. If the excess liquid is sweet you can add it to the dressing. Otherwise, discard. Add the raisins to the other salad ingredients — except the nuts — in a large bowl.
2. For the dressing: mix the cumin, cinnamon and honey/agave syrup in a bowl. Add the lemon juice and orange flower water (if using). Mix. Whisk in the oil and season with salt, pepper and honey/agave syrup to taste.
3. Pour the dressing over the salad and mix well. Taste to check the seasoning again. Just before serving mix through the nuts and most of the coriander. Keep a little to scatter on top with – if you can be bothered — a handful of pomegranate seeds.
