Carrot & coconut sambal

img_2503Difficulty:  Easy

Makes:  3 cups

Fresh from the garden:  carrots, mint, lemon

Equipment

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

  • 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
What to do

  • 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.
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