Dairy-Free, Gluten-Free, Grain-Free, Salad, Vegetarian
October 1, 2015
500 gms Carrots
1/4 Cup Slivered Almonds
1/2 Cup Sultanas
1/3 Cup Fresh Coriander (Finely chopped)
2 TBS Honey
Lemon Zest (one Lemon)
2 TBS Lemon juiced
3 TBS Coconut Oil (Melted)
2 tsp Ground Cumin
1 tsp Ground Coriander
1 tsp Cinnamon Ground
1/4 tsp Cayenne Power (omit for mild)
1/2 tsp Sweet Paprika
1/4 tsp Garlic Powder
1/4 tsp Sea Salt
1Peel Carrots, top and tail.
2Coarsely grate or add to food processor on course grate.
3Add Almonds to frying pan, lightly dry pan fry until golden and remove from pan.
Add Coconut oil to frying pan, add all spices until fragrant. Remove from heat.
5Add grated carrots, lemon zest, lemon juice, honey and lightly toss in warmed pan, until honey is well incorporated.
Add Sultanas, Almonds and Coriander for final light toss.
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