The amounts are variable and completely up to the taste of the cook in charge:
Roasted sliced onions
Lots of finely chopped parsley
Freshly grated Ceylon cinnamon
Ras-al-Hanout (a readily available Moroccan spice mix)
Toasted pine nuts
First roast the thickly sliced onions with a little olive oil until caramalised. While the onions are cooking, grate the carrots, chop the parsley, snip the chives and then toss them altogether. Toast the pine nuts in the oven, but do keep an eye on them. I have been known to go through packets due to phone calls, dogs, important Radio Four listening and so on. Add these and the sultanas with a couple of teaspoons of Ras-al-Hanout and the freshly grated cinnamon to taste. I like to use a very good sprinkling. Finally add the roasted onions and a dressing made with lemon juice, salt, pepper, sugar and olive oil. Toss it all together and serve.