Moroccan-style beetroot, carrot and pistachio coleslaw recipe | Sainsbury`s Magazine

Ingredients

• 500g carrots
• 500g raw beetroot
• 150g dried apricots, thinly sliced
• 1 x 30g pack coriander, leaves roughly chopped
• 1 x 30g pack mint, leaves chopped (reserve a few leaves for garnish)
• 50g pistachio kernels, chopped
• 1½ tbsp cumin seeds
• 5 tbsp olive oil
• 1 tbsp clear honey or maple syrup - use maple syrup, not honey, if required for vegans
• 1 garlic clove, crushed
• zest of 1 orange, plus 5 tbsp juice (you will need 1-2 oranges)
• 1 tbsp ras el hanout
• 2 tsp flaked sea salt