[cooked-sharing]
3 carrots, grated
1 small red chilli, de-seeded and finely chopped
2 tbsp coriander, chopped
¼ cup black olives, chopped
CH Seaweed Salt to taste
Freshly cracked pepper
2 tbsp CH Inca Inchi Oil
1 tbsp lemon juice
1 tbsp honey
1 tsp ground cumin
1
In a large bowl mix together the carrot, chilli, coriander, salt and pepper, Inca inchi oil, lemon juice, honey, and cumin.
2
Serve on plates and sprinkle with olives and drizzle with honey.
3
Serve on a bed of rocket.
CategorySalads
Ingredients
3 carrots, grated
1 small red chilli, de-seeded and finely chopped
2 tbsp coriander, chopped
¼ cup black olives, chopped
CH Seaweed Salt to taste
Freshly cracked pepper
2 tbsp CH Inca Inchi Oil
1 tbsp lemon juice
1 tbsp honey
1 tsp ground cumin
Directions
1
In a large bowl mix together the carrot, chilli, coriander, salt and pepper, Inca inchi oil, lemon juice, honey, and cumin.
2
Serve on plates and sprinkle with olives and drizzle with honey.
3
Serve on a bed of rocket.