Carrot, Peanut and Prune Salad

Method

Dressing:

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.


Salad:

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.