16 February 2011

Grated Carrot Salad

Scrape and grate carrots. Mix with a handful of raisins or sultanas. A good splash of olive oil, a tblspn honey, juice of a lemon, pinch dried ginger, tsp cinnamon and salt and pepper. Leave to combine flavours. Then serve. (Carrot and courgette recipes adapted from Claudia Roden's marvellous A New book of Middle Eastern Food, Penguin, £12.99)

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