Carrot and coconut salad.

Ingredients

Serves: 4

• 4 medium carrots (about 500 g) peeled, cut into matchsticks
• 3⁄4 cup (60 g) Italian parsley leaves
• 4 tablespoons shredded coconut, toasted
• 3 tablespoons hazelnuts, toasted, chopped
• 3 tablespoons sultanas
• 3 tablespoons olive oil
• 2 tablespoons orange juice
• 1 teaspoon ground cumin, toasted

Preparation method

Prep: 15 minutes

1.

Place carrots, parsley, coconut, hazelnuts and sultanas in a medium serving bowl.

2.

Combine oil, juice and cumin and stir into salad. Divide salad among individual serving bowls.