Carrot Apple and Walnut Salad

1. Toast walnuts on a dry skillet until golden. Remove from heat to cool (keep an eye on them; they can burn quickly).
2. Soak raisins in 1 cup boiling hot water for about 1 minute to soften them up. Drain well and set aside.
3. Cut carrots into matchsticks and place them in a large mixing bowl.
4. Cut apples into matchsticks and toss them with 1 tablespoon lemon juice right away to prevent browning (I used a granny smith apples but most apples will work well).
5. Add soaked raisins and toasted walnuts to the bowl.
6. In a small bowl or measuring cup, combine remaining 2 tablespoons lemon juice, sunflower oil, salt and black pepper. Pour the dressing over salad and stir until combined.