Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Raw carrot and walnut salad with pickled raisin dressing

Arabic 10 Mins Prep · 5 Mins Cook

To make the pickled raisin dressing, put the raisins in a small heatproof bowl. Combine the vinegar, sugar, coriander seeds, 1 tsp of cumin seeds, bay leaf and salt to taste in a small saucepan and bring to a boil over a medium heat. Boil gently for a minute or two, stirring occasionally, until the sugar is completely dissolved. Pour the liquid over the raisins, set aside and allow to cool completely.
Peel the carrots and use a vegetable peeler to shave into ribbons.
Place the walnuts and cumin in a pan over a medium heat and toast until fragrant. Allow to cool.
Toss the carrot ribbons in the olive oil and drizzle over 2-3 tbsp of the raisin dressing. Toss to coat completely.
Pile onto a platter and scatter over the walnuts and remaining cumin.