Moroccan carrot & fennel salad with sultanas & pistachios

Dressing

• 5 Tbs extra virgin olive oil
• 3 Tbs freshly squeezed lemon juice
• 1 ½ tsp Dijon or whole grain mustard
• 4 ½ tsp honey
• salt & pepper a generous amount

Salad

• 2 cups lightly packed shredded carrot julienne or grated
• 2 cups of shaved fennel use a mandolin
• 3 – 4 radishes shaved
• 1/3 cup Golden sultanas
• A small handful of fresh mint roughly chopped
• a small handful of flat-leaf parsley roughly chopped
• A few sprigs of fennel leaves roughly chopped
• ¼ cup of shelled pistachios roughly chopped (almonds or cashews could also be used)
• ½ tsp cumin seeds toasted
• ½ tsp fennel seeds toasted