 |
Ingredients
1 kg grated carrots
½ a red capsicum, julienne
½ a green capsicum, julienne
Juice of 1 lemon
1 Spanish onion, finely sliced
100g sultanas
100g dried apricots
½ tsp ground cinnamon
1 heaped tsp of ground cumin seed
Method
Pour the lemon juice over the sultanas and apricots and massage together, then stir through the cinnamon and cumin set aside to marinate for about 15 minutes.
In a large bowl combine the carrots, capsicums, and sliced onion then stir through the fruit and lemon juice mixture, toss together and pour over a good glug of extra virgin olive oil and serve.
|
|
|
|
|
|
