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
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
- 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.
- 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.