For the salad:

• 2 bunches of medium sized carrots- around 12, washed, peeled
• 4 dates, roughly chopped
• 1/2 cup walnut crushed
• 1 small red onion, finely sliced

For the dressing: 

• 1 small garlic clove, finely grated
• 1 lemon zest and juiced
• 1/2 teaspoon Aleppo plus extra to sprinkle on top
• 1 tablespoon honey
• 1/4 cup olive oil
• 1 teaspoon salt
• 1/4 teaspoon black pepper