Gajar, Kishmish and Black Olive Salad
4-5 large carrots (gajar)
½ cup raisins (kishmish)
6-8 black olives, stoned and sliced
2 tablespoons lemon juice
5-6 black peppercorns, crushed
1 green chilli, finely chopped
1 tablespoon honey
Salt to taste
¼ teaspoon black salt
6 walnut kernels, crushed
1 teaspoon extra virgin olive oil
6- 8 fresh mint leaves
Thickly grate the carrots. Refrigerate till required for use.
Combine the lemon juice, crushed black peppercorns, green chilli, honey, salt, black salt, walnuts, raisins, black olives and extra virgin olive oil to make a dressing.
Just before serving add the dressing to the grated carrots and toss.
Serve garnished with mint leaves.