Moorish crunch salad

I am currently reading Jamie's Kitchen by the Naked chef Jamie Oliver. I love his books for the great photos not only of food but Jamie and his sous chefs working, playing and shopping. The writing style seems very casual. I love the way he uses words like bash up and many of his ingredients seem to be a handful of this and that- care-free cooking at its best. All the salads in this book are unique and interesting. Many of them don't even use leaves of any sort. I am trying to make most of the vegetarian salads in the book (before the book is due at the library) and this is my first.

Moorish Crunch salad- (I have reduced the quantity to serve 2-3 people)

1 medium carrot, peeled and cut into matchsticks
4-5 small red radish, sliced thin
1/4 th of an eating apple, thinly sliced
a handful dark raisins
2 Tbsp sesame seeds, toasted
2 T minced parsley or (in my case) cilantro
1 tsp chopped mint (I left this out)

For dressins, mix together:
2 T red wine vinegar
1 T sesame paste or tahini
2 T olive oil
salt, pepper

Mix all the vegatables, raisins and herbs with dressing. This salad can be made several hours before though the book suggests immediate serving. Add the toasted sesame seeds, just before serving.