Moroccan Salsa

Prep time:
25 mins

Cooking time:
15 mins



  • 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


  1. 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.
  2. 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.
  3. 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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