• 50g (13⁄4oz) flaked almonds
• 2 tbsp Ras El Hanout spice mix
• 1 tbsp olive oil
• 1 large onion, halved, then sliced
• 1 tbsp honey
• 75g (21⁄2oz) dried apricots, roughly chopped
• 100g (31⁄2oz) red rice, cooked
• 2 large carrots, grated
• 400g (14oz) can of chickpeas, drained and rinsed
• 100g (31⁄2oz) feta cheese, whole piece if possible
• Handful of fresh parsley, chopped
• Pinch of cumin seeds
• Flaky sea salt and black pepper
• Fresh mint leaves, to garnish

For the Dressing

• Zest and juice of 1 large orange
• 1 tsp ground cumin
• 1 tbsp grainy mustard
• 2 tsp honey
• 1⁄2 tsp flaky sea salt
• 4 tbsp olive oil
• Freshly ground black pepper

Heat a large dry frying pan and cook the almonds until golden. Transfer to a small bowl and set aside.
Add the spices to the hot pan and cook for 1 minute, then add the olive oil and onion and sauté for a few minutes.
Add the honey and apricots and let them caramelize for 5 minutes, stirring occasionally, then remove from the heat and scrape the mixture into a large bowl.
Next, make the dressing in a food processor or by hand using a bowl and whisk. Mix together all the dressing ingredients, except the oil and pepper, then pour in the oil in a thin stream until it has reached a good consistency. Season with pepper, to taste.
Add the dressing to the onion mixture, along with the cooked rice, carrots, and chickpeas and mix well. Season with salt and pepper to taste.
Transfer to a large, shallow bowl and sprinkle with the feta, parsley, toasted almonds, and cumin seeds, then garnish with some fresh mint leaves.