Spiced Carrot Salad

A colourful offering for the dinner table.


1kg carrots, cut into sticks

2 tbl Pukara Estate Red Wine Liqueur Vinegar

1 tbl Pukara Estate Chilli Flavoured Extra Virgin Olive Oil

2 tsp Ras El Hanout (Moroccan spice blend)

Half cup coriander leaves, roughly chopped


Steam carrots until tender. Combine Red Wine Liqueur Vinegar, Chilli Oil and Spice blend, pour over carrots.

Top with chopped coriander leaves and serve.