Carrot tahini salad

To make:

Cut the carrots into thin strips.
Boil the asparagus for 3-5 minutes and immediately submerge into icy water to retain the color and stop the cooking.
Toss the carrots, asparagus, olives and raisins together. Then add the dressing before you eat it. The sunflower seeds go in last for the crunch.
Dressing: Add some water and lime juice to your tahini paste and mix it together till there are no lumps.

Note that the tahini is going to make the salad extremely filling (I still have 1/3rd of my salad from lunch left over!), so you may want to reduce the portions.
Also note that the tahini dressing will dry up as the day goes on. It wont go bad, but the salad's a lot yummier when the dressing is still liquid.