Spicy Carrot Salad

• 1-1/2 Tablespoon Sesame Seeds
• 1 whole Onion
• 1/2 whole Lemon (just The Juice)
• 5 tablespoons, 3-1/2 pinches Orange Juice
• 1 piece Ginger (2-3 Centimeters)
• 1/4 teaspoons Cinnamon
• 1/4 teaspoons Ground Coriander Seeds
• 1/4 teaspoons Ground Black Pepper
• 1/4 teaspoons Ground Cumin
• 1/2 teaspoons Black Onion Seeds
• 1 Tablespoon Honey
• 1 ounces, weight Chopped Raisins
• 1-7/8 ounces, weight Chopped Cashew Nuts
• 4 Tablespoons Sunflower Oil
• 3 Large Carrots
• 1 Tablespoon Chopped Parsley

1. Toast sesame seeds in a dry pan on medium heat for about five minutes (take care not to burn them), set aside.
2. Cut onion into tiny dices and put in a large bowl.
3. Mix lemon juice and orange juice and then grate the ginger into the mixture.
4. Toast cinammon, coriander, black pepper, cumin and black onion seeds in a dry pan on high temperature for about three minutes, continiously stirring. Then deglaze the pan with the juice mixture.
5. Add honey, stir well and pour the mixture over the diced onion. Add raisins, cashew nuts and sunflower oil and stir well.
6. Grate carrots into the dressing. Season with some more black pepper and salt.
7. Top with parsley (optional) and toasted sesame seeds.
8. Let the salad sit for at least 30 minutes before serving.

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Taken from tastykitchen.com/recipes/salads/spicy-carrot-salad/ (may not work)