Recipe Cook Time
Place sugar in a pan on moderate heat until you get a dark caramel.
Remove pan from heat and carefully add orange and lime juice.
Return pan to heat and stir continuously until you get a smooth, light brown, slightly thick syrup.
Stir for a few minutes longer and remove from heat. Mix in cumin, salt and pepper. Set aside.
Steam carrots for 1 minute. Cool and refresh in ice water. Drain.They should still be very crunchy and bright orange in color.
Cut prunes into halves. Place all ingredients for salad in a bowl or platter and pour on the tangy caramel dressing.
Toss to coat salad evenly. It is not essential, but preferable, that the salad is chilled.
Tip: Use orange carrots, as the red ones tend to be too watery.