Recipe of the week
Carrot, coconut and coriander salad
½ cup coconut flakes (or shredded coconut)
¼ cup cashews (substitute peanuts for a more cost-effective option)
2 tbsp edible seeds (whatever you have on hand i.e sesame, sunflower, pumpkin)
Fresh coriander to taste
1 tsp olive oil
Juice of ½ orange
Coarsely grate carrots and place in a bowl. Add coconut, cashews (or peanuts), seeds and coriander (roughly torn). Mix together.
Combine olive oil with the orange juice then toss through to dress. But remember, drizzle – don’t drown!