Moroccan Carrot Salad
|Currants||1⁄2 Cup (8 tbs)|
|Seedless oranges||4 , peeled and sliced|
|Carrots||3 Cup (48 tbs), grated|
|Onion||1 Medium, finely chopped|
|Walnuts||3 Tablespoon, finely chopped|
|Dried red pepper/Paprika / cayenne||1⁄4 Teaspoon|
|Olive oil||3 Tablespoon|
|Lemon juice||1 Tablespoon (Juice Of 1 Lemon)|
|Freshly ground black pepper||To Taste|
Measure the currants into a small bowl and cover them with warm water.
Leave them to soak for 10 minutes.
Peel and thinly slice the oranges.
Mix these and all the remaining ingredients together in a large salad bowl and toss gently together.
Drain the currants and add them to the salad.
Stir well and chill the salad for at least 30 minutes before serving.