You will need- 150g California Raisins
- 75g ready-to-eat dried apricots, chopped with scissors into small pieces
- 400g firm tomatoes, skinned, seeded and diced 1cm
- 2 tbsp fresh ginger, finely chopped
- 4 tbsp extra virgin olive oil
- 1 medium red onion, finely chopped
- Few strands of saffron, crumbled
- 1 tsp toasted cumin seed
- 1 or 2 red chillies, seeded and finely chopped
- Small pack fresh mint or coriander, chopped Juice of 1 lemon
- 2 tsp honey
- Sea salt and fresh ground black pepper, to taste
| Nutrition Facts (per serving) |
| Calories |
173kcals |
| Total fat |
7g |
| of which saturated fats |
1g |
| Protein |
2g |
| Carbohydrates |
27.5g |
| Fibre |
2g |
| Iron |
1.8mg |
| Sodium |
29mg |
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Method- Put the raisins and apricots into a bowl and add 150ml warm water. Set aside for 20 minutes to soften. Drain and combine with diced tomatoes in a large bowl and set aside.
- Heat a large frying pan over medium heat. Add 2 tablespoons of the oil and fry the onion over a medium heat with saffron for 10 minutes, until softened. Remove from pan and cool.
- Add to the raisin mixture with the rest of the oil and the remaining ingredients. Mix together gently but thoroughly and refrigerate until required.
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Think Raisins, Think California
