Moroccan mint slaw
2 medium, cut into matchsticks
2 large, cut into matchsticks
- Heat the oil in a small non-stick frying pan over low heat. Add the combined spices and cook, stirring, for 30 seconds or until fragrant. Remove from heat.
- Add the lemon juice and currants, and stir to combine. Transfer to a large bowl. Add the carrot, beetroot, mint and coriander, and toss to combine. Season with salt and pepper and transfer to a serving bowl.