Turmeric and Saffron Carrot Salad

Serves 4


3 large carrots, peeled and grated
½ cup of shredded coconut
2 tablespoons Tamarind Tree Turmeric and Saffron
¼ cup of sultanas
3 spring onions, sliced
2 tablespoons chopped coriander
1 tablespoon toasted almonds
Olive oil

In a dry hot pan, toast coconut until just starting to brown.
Add Tamarind Tree Turmeric and Saffron and mix well.
Add coconut to the shredded carrot with spring onion, sultanas, and coriander. Mix well.
Drizzle with olive oil and top with toasted almonds 

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