Carrot + Fennel + Greens Salad

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  1. 250 g Fennel (bulb)
  2. 3-4 medium sized carrots, washed and peeled
  3. 100 g fresh coriander leave
  4. 100 g fresh fenugreek leaves
  5. 50 g fresh mint leaves
  6. 50 g cranberries (fresh or dry)
  7. 1 tspn roasted cumin seeds
  8. Salt and fresh ground black pepper
  9. Extra virgin olive oil
  10. Juice of ½ a lime/lemon

–        In your processor, or on a box-grater, shred the carrots and fennel into fine slices, and place them in a bowl.

–        Chop the greens roughly, and combine with the carrots and fennel.

–        Sprinkle cranberries and roasted cumin seeds, and dress the mixture with 1 to 2 parts of lime/lemon juice to olive oil. Season and serve. 

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