This is a lovely sunny-looking salad typical of Morocco. It’s also that rare thing – a salad that gets better for standing around a bit and allowing the flavours to mingle. Serve with grilled meat or fish.
Mix the carrots in a bowl with the orange zest and juice, the pumpkin and sunflower seeds.
2. Grind the cumin seeds with a little sea salt using a pestle and mortar, then stir them into the carrot mixture.
3. Combine the mustard, honey, vinegar and olive oil in a bowl. Add the mint and coriander leaves, then taste and adjust the seasoning as necessary. Pour over the salad and toss well. This can be eaten straight away, or will keep for up to 2 days in the fridge.