Difficulty: 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
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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
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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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