Carrot, Peanut and Prune Salad Chef: Recipe Servings: 6 Cook Time: 35 minutes A summer salad, tossed with a tangy caramel and orange dressing, that goes very well with Indian dishes. With the crunchiness of peanuts and carrots, this salad is a great option for a brunch. Ingredients Dressing: 2 Tbsp sugar 1/2 cup orange juice (fresh or tetra pack) 1/4 cup lime juice 1tsp cumin juice 1 tsp cumin seeds, roasted and roughly crushed 1/2 tsp salt 1/2 tsp pepper Salad: 6-8 pitted California prunes 500 g carrots, peeled and cut into julienne 1/2 cup roasted peanuts, roughly chopped 2 Tbsp chopped coriander leaves 2 Tbsp sesame seeds, roasted 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.