Moroccan carrot & fennel salad with sultanas & pistachios

Dressing

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

Salad

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