- 250g carrots
- 30g pistachios
- 125g chestnut mushrooms
- 1 orange, zest and juice
- pinch of salt
- Grate the carrots and place in a large mixing bowl.
- Slice the chestnut mushrooms, and chop the pistachios in a chopper. Place both in with the carrots.
- Add the orange, juice and zest, and salt and allow to marinade for about an hour.
EthiVegan by Edward Daniel
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Edward Daniel | Vegan Chef