Carrot and barley salad with dates and raisins

Serves 6

Cooking Time Prep time 20 mins, cook 30 mins

300 gm pearl barley
1 tsp each coriander and cumin seeds, dry-roasted, coarsely pounded in a mortar and pestle
3 carrots, coarsely grated
40 gm (¼ cup) pine nuts, toasted
40 gm (¼ cup) golden raisins, soaked in warm water for 5 minutes, drained
3 dates, pitted, cut into slivers
Juice of 1 lemon and 1 orange
½ tsp sweet paprika
¼ tsp turmeric
1 bunch coriander, coarsely chopped
¼ cup (firmly packed) flat-leaf parsley, coarsely chopped
1 tsp red wine vinegar
2 tbsp extra-virgin olive oil

1 Cook barley in boiling salted water until tender (20-30 minutes). Drain, transfer to a bowl and set aside to cool.
2 Meanwhile, combine spices with remaining ingredients in a bowl, toss to combine. Add barley, season to taste, toss to combine, serve.