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Middle Eastern Carrot and Spinach Salad
SERVES 20
PREPARATION 10 minutes
COOKING TIME none required
INGREDIENTS
1 cup currants
3 medium carrots, cut into julienne sticks
3 cups baby spinach leaves
¼ cup pomegranate molasses
STEP 1
Place currants into a small bowl and pour over 1 tablespoon boiling water. Stand for 5 minutes to soften.
STEP 2
Combine carrots and spinach leaves. Add pomegranate molasses to currants and stir into salad. Serve as an accompaniment to Moroccan Prawn Wraps.
TIP
Pomegranate molasses is available in some supermarkets or Middle Eastern food stores. As an alternative to pomegranate molasses mix honey and a pinch of cinnamon together.
Soak julienne carrots in cold water, this can be done the day before to ensure crunchiness.
Recipe will serve 4 as a standard recipe.
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