Ingredients:

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400g carrots

300g raw beetroot

1 heaped tsp caraway seeds

Juice of half a lemon

sea salt

Extra Virgin Olive Oil

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Method:

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• Peel and grate the carrots and beetroots onto a bowl. I suggest you wear gloves, to avoid serious staining!

• Toast the caraway in a dry pan until they start to pop. Remove from heat and add to the slaw.

• Add the lemon and a drizzle of the oil.

• Sprinkle in a good pinch of sea salt and mix. taste and season more if needed.