Carrot Salad with Currants, Mint and Almonds

This recipes makes a great light lunch or a side salad. I like it as a side to roast chicken and roast vegetables, as it's light refreshing nature compliments the heaviness of the roast.

- 2 bunches of dutch carrots (or 6 large carrots)

- 5 teaspoons apple cider vinegar

- 2 tablespoon olive oil

- 6 sprigs of mint

- 1/4 cup of currants

- 1/2 cup of roasted almonds

- salt and pepper to taste


Chop the carrots as desired. Remove the mint leaves from the stems and tear the leaves into chunks.

Combine all the ingredients in a bowl and leave to stand for 5 minutes before serving.