This recipes makes a great light lunch or a side salad. I like it as a side to roast chicken and roast vegetables, as it's light refreshing nature compliments the heaviness of the roast.
- 2 bunches of dutch carrots (or 6 large carrots)
- 5 teaspoons apple cider vinegar
- 2 tablespoon olive oil
- 6 sprigs of mint
- 1/4 cup of currants
- 1/2 cup of roasted almonds
- salt and pepper to taste
Chop the carrots as desired. Remove the mint leaves from the stems and tear the leaves into chunks.
Combine all the ingredients in a bowl and leave to stand for 5 minutes before serving.