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.