Chick pea and carrot salad

The secret to this salad is the incredible array of flavours in the dressing. You don't need much as it's jammed with flavours.

For the salad:
Chick peas - either from a tin, or soaked and boiled dry chickpeas
One large carrot - peeled and grated
A handful of raisins, soaked in half orange juice, half water
A handful of chopped coriander
A handful of almond slices, toasted


To make the dressing:
Juice of two limes
Juice of one orange
Teaspoon honey
3 shallots, finely sliced
Teaspoon salt
Quarter of a teaspoon of the following spices:
Cumin
Cinnamon
Ginger
Coriander
All spice
Cayenne

Mix the chick peas, raisins and carrots together. Mix all the dressing ingredients together. Mix the two. Leave to marinade for a few hours (if you can). Just before serving add the coriander and almonds.

For the onion - cut a red onion almost all the way through. Put on a roasting pan. Pour over equal measures of olive oil and balsamic vinegar. Roast for around 20 minutes, till it opens up like a flower.