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Pepper and Raisin Salad
I usually use this as a starter for a Moroccan meal – a bit lighter than Sweet Potato  and Ginger parcels.
Serve on individual plates or in dishes
 
Serves 4
 
  • 6 tbsp of sliced roast peppers (in olive oil) drained (I usually use a standard size jar)
  • 1 tbsp chopped red onion
  • 2 tbsp balsamic vinegar
  • 3 tbsp raisins
  • 2tbsp chopped coriander
  • 1tsp ground cumin
  • Enough rocket leaves for each serving
 
  1.  Put the raisins and balsamic vinegar in a small pan bring to the boil and boil for about 1 minute.  Take off the heat and stir in the ground cumin and leave to cool.
  2. Mix the peppers, onions and coriander in a small bowl and leave in the fridge.
    When the raisons are cold mix in with the peppers …  serve on a bed of rocket leaves.
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  • Home
    • Getting Started
  • Starters & Light Lunches
  • Main Courses
  • Desserts
  • Family Favourites
  • Christmas
  • Jams, chutneys et al
  • Favourite links
  • more @
  • Contact me