Carrot, coconut and coriander salad

4-6 carrots

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!

Carrot and coriander salad.jpg