RAW BEETROOT AND CARROT MOROCCAN STYLE SALAD

Ingredients:

- 3 carrots - coarsely grated,

- 1 big beet root (or 2 small) - coarsely grated,

- 50g sultanas - soaked in warm water for about 5 minuets

- 2 tbs fresh lemon juice

- 2 tsp of honey (maple or agave syrup if you don't use honey)

- spieces: 1/2 tsp of sweet paprika

                1/4 tsp ground cumin 

                1/4 tsp cinnamon

                pinch of cayenne

                pinch of salt

- 5-7 fresh mint leaves - chopped

Preparation:

1. In a big bowl mix grated beets, carrots and drained soultans (after coarsing the beets, dry them on paper towel, to avoid beetroots' juice colours the salad)

2. In a smaller bowl mix honey, lemon juice and all spieces to make a dressing

3. Mix in dressing into salad and leave in refigerator for about two hours to marinate

4. Sprinkle with mint leaves before serving