moroccan salsa
Prep:
25 mins
Cook:
15 mins
Serves:
6
method:
1
Put the raisins and apricots into a bowl and add 150ml warm water. Set aside for 20 minutes to soften. Drain and combine with diced tomatoes in a large bowl and set aside.
2
Heat a large frying pan over medium heat. Add 2 tablespoons of the oil and fry the onion over a medium heat with saffron for 10 minutes, until softened. Remove from pan and cool.
3
Add to the raisin mixture with the rest of the oil and the remaining ingredients. Mix together gently but thoroughly and refrigerate until required.
ingredients:
• 150g California Raisins
• 75g ready-to-eat dried apricots, chopped with scissors into small pieces
• 400g firm tomatoes, skinned, seeded and diced 1cm
• 2 tbsp fresh ginger, finely chopped
• 4 tbsp extra virgin olive oil
• 1 medium red onion, finely chopped
• Few strands of saffron, crumbled
• 1 tsp toasted cumin seed
• 1 or 2 red chillies, seeded and finely chopped
• Small pack fresh mint or coriander, chopped
• Juice of 1 lemon
• 2 tsp honey
• Sea salt and fresh ground black pepper, to taste
nutrition:
per serving
Calories
173
kcal
Total Fats
24g
Saturated Fats
Protein
Carbohydrates
Fibre
Iron
1.8
mg
Sodium
29
mg
