In a small, heavy frying pan gently heat the cinnamon, cumin and coriander with 1 tablespoon olive oil, until the spices are warmed through with a fragrant aroma. Remove from the heat, then stir in the harissa paste and allow to cool.
Coarsely grate the peeled carrots and parsnips into a bowl. Add the raisins and pomegranate seeds. If preparing ahead, you can cover the bowl and chill until required.
In a small bowl, whisk together the toasted spices and harissa, lemon juice, honey and a scant ½ teaspoon salt. Whisk in the remaining olive oil to make a smooth dressing.
Pour the dressing over the carrot and parsnip mixture, season with a little more salt if required, then transfer to a platter or serving bowl. Garnish with a sprinkling of coriander and serve immediately.
Cook's tip: To make the salad a bit more filling, you could try adding a handful of pistachio nuts or cooked chickpeas.
*All information included in this recipe has been provided by Produce World.