Delicious with Gluten free pitta or seeded crackers and side salad.

Serves 2
• 2 carrots grated (or can spiralise)
• 1 apple grated or thinly sliced.
• 1/2 red pepper thinly sliced
• 2tsp fish sauce
• 1tbsp tamari soy sauce
• 1tbsp lime juice
• Pinch of chili flakes to taste
• 1tsp maple syrup or honey
• Drizzle of olive oil
• Salt and pepper
• 1 can chickpeas, drained
• 30g toasted pine nuts
• To serve: mixed salad greens, pitta bread or
seeded crackers

1. Grate the carrots and place in a bowl. Stir in the apple, chickpeas and season
2. Mix together the fish sauce, tamari, maple syrup, lime juice, chili flakes and a drizzle of olive oil.
3. Pour over the carrot mixture and gently mix thoroughly. Scatter over the pine nuts and serve.