Carrot Salad with Pistachios, Dates, and Tahini Dressing

Ingredients:

450g carrots, peeled, ends trimmed
Scallions, chopped
1/2 cup roughly chopped mint leaves (plus more for serving)
1/4 cup roughly chopped pistachios (plus more for serving)
2 MEDJOOL dates, pitted, chopped into small pieces
1 tablespoon toasted sesame seeds

For the dressing:
1 clove garlic, minced
1-2 tablespoons TAHINI (sesame paste)
1 lemon, juiced
1 teaspoon honey
2 tablespoons water
1/2 teaspoon sumac
1/2 teaspoon cumin
1/2 teaspoon red pepper flakes
Salt
Black pepper
Extra virgin olive oil

Directions:

1. Cut the carrots into 5-8cm pieces, then lengthwise into thin strips into strips (a few millimeters thick). Stack the carrot strips on top of each other and cut them lengthwise into thin sticks (or, if you prefer, you can grate or chop the carrots using another method of your choice).
2. Place the carrots in a large bowl along with the spring onions, mint, pistachios, dates and sesame seeds.

3. Prepare the dressing: in a small bowl, whisk together the garlic, TAHINI, lemon juice, honey, water, spices, a large pinch of salt and pepper. Whisk in enough olive oil to mix - about 1/4 cup.
4. Before serving, drizzle the dressing over the salad and toss. Garnish with fresh mint and chopped pistachios.

Yield: 4 servings
Recipe: themediterraneandish.com