Yinarr Meal Pantry

INGREDIENTS

​​
5 tablespoons freshly grated ginger (reserve any juice that accumulates while grating)
2 tablespoons palm vinegar
Zest and juice of 2 small lemons
1 small red onion, finely diced
2 teaspoons cumin
3 tablespoons chopped fresh cilantro
3 teaspoons chopped fresh mint
3/4 teaspoon salt
3/4 teaspoon pepper
1/2 cup olive oil
1/2 kg  carrots
1/2  kg beetroot
2 shallots, thinly sliced

​

METHOD

 

In a large bowl, whisk ginger and accumulated juice, vinegar, lemon zest and juice, onion, cumin, cilantro, mint, salt and pepper.  Whisk constantly while drizzling olive oil.

Shred peeled carrots and beetroots in a food processor (can hand grate if preferred)

Add carrots and beetroots to the large bowl containing dressing and toss well.  Sprinkle with shallots and serve

​