Carrot & coconut sambal

Difficulty:  

Makes:  3 cups

Fresh from the garden:  carrots, mint, lemon

• metric measuring spoons & cups
• chopping boards & non-slip mats
• medium knives
• small non-stick frying pan
• 1 medium bowl
• juicer
• serving bowls

• 2 tsp canola oil
• 1 tbsp black mustard seeds
• 2 large carrots
• ½ cup sultanas (optional)
• ½ cup shredded coconut
• ¼ cup lemon juice
• ⅓ cup chopped mint leaves

• Set out your ingredients.

• Heat the oil in the small frying pan.  Cook the seeds and coconut until the seeds pop and coconut begins to brown.
• Peel and coarsely grate the carrot.
• Chop the mint leaves
• Juice the lemon.
• Combine the ingredients.  Place in bowls and leave in the fridge until ready to serve.