Carrot Salad With Tahini, Roasted Hazelnuts and Mint

500 g carrots, peeled and cut into thin, diagonal slices

1 large red onion, in thin half rings

100 g roasted hazelnuts, halved or coarsely chopped

40 g mint, finely chopped leaves

2 tbsp tahini (e.g. health food store)

4 tbsp olive oil

Finely chopped zest and juice of 1 unsprayed lemon

2 tbsp cold water

sea salt flakes and freshly ground black pepper

Place the carrots with the red onion, hazelnuts and mint in a bowl and mix well.

For the dressing, place the tahini, olive oil, grated lemon zest, lemon juice and water (to thin the dressing) in a small bowl and stir well. Season briskly with salt and pepper. Pour over salad and mix until carrot is well coated with dressing. Serve immediately.