Carrot & Cinnamon Salad (Ve)

4 medium carrots

1 tablespoon pomegranate seeds (or raisins if preferred)

1 teaspoon of ground cumin

½ teaspoon of ground cinnamon

Juice of 1 squeezed lemon

1 dessert spoon of honey (if cooking vegan, substitute the honey for a teaspoon of vegan fruit syrup - see Tips)

salt and pepper

Grate the carrots and place in a serving bowl. In a small bowl, mix together the lemon juice with the cumin, cinnamon, honey, and salt and pepper. Pour over the carrots, mix well and sprinkle over the pomegranate seeds or raisins.