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Carrot, diakon and fennel with lemon and poppy seeds

Ingredients 2 cups diakon radish, grated or shredded 2 cups carrots, grated or finely shredded 1 cup fennel, grated or finely shredded Zest of 1 lemon Juice lemon 2 tablespoons olive oil 1 tablespoon poppy seeds Sea salt to taste Method Place all the ingredients in a bowl and gently combine. Will last for 3 days in fridge

ph 03 9387 9432 mob 0450 142 441 kemisrawkitchen@live.com www.kemisrawkitchen.com.au

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