Moroccan Salad

This is a really delicious way of having all the spices of Moroccan food but having the benefit of having raw veggies in it. I whipped this up today for a Friday night dinner party I'm hosting tomorrow and it's really delicious...

Ingredients

• 2 carrots
• 1 beetroot
• 1 tsp cumin
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp turmeric
• 1/2 tsp ground coriander
• 1/2 tsp ground ginger
• 1 clove garlic, minced
• 3 tbsp red wine vinegar
• 2 tbsp organic runny honey

Method

Gently heat the vinegar and honey together in a saucepan then set aside.

Peel and grate the carrots and beetroot into a bowl, then add the vinegar and honey mix, followed by the spices and mix really well.

Serve straight away or keep in an airtight container for 5 days.

Enjoy!

Love,

Lauren