Spicy Carrot Salad

Prep Time 10 minutes

Servings 4


4-6 carrots, grated
4cm piece of ginger, julienned
½ bunch mint, leaves only, shredded
½ bunch parsley, finely chopped
1 red chilli, finely sliced or diced (remove seeds if you want less heat) 
¼ cup dried barberries (or cranberries or goji berries)
2 tbsp black sesame seeds
¼ cup tamari almonds, roughly chopped (or roasted almonds)

⅓ cup extra virgin olive oil

1 tbsp apple cider vinegar
1 tbsp balsamic vinegar
Pinch salt
1 tsp honey
½ tsp Dijon mustard

Juice of ½ lemon


Place all the dressing ingredients in a jar and shake to combine.

Place all the salad ingredients, except for the almonds, in a bowl. 

Pour over dressing just before serving, toss to combine, and scatter the almonds over the top.


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