- Grate the carrot and squeeze out any excess juice. Mix in the dates, toasted seeds (keeping a few aside to garnish), sultans or cranberries, parsley and mint.
- In a jar combine the lemon juice, olive oil, cumin and maple syrup. Season with sea salt and black pepper.
- Pour dressing over the salad and toss lightly, garnish with remaining toasted seeds.
- Serve with hummus, lamb, or lavash breads.