Title Page
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Site conducted
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Conducted on
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Prepared by
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Location
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20 Carrots Sliced lengthways on a mandolin into long ribbons
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6 Pomegranate seeds
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5 Oranges Peeled & Cut Into Half Then Sliced into 1cm slices
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2 Cloves Of Grated Garlic
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Bags Of Kale Chopped And Blanched For Roughly 1 Minute
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1 Knobs Of Ginger Grated roughly 150g
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1 Tbsp Of Caraway Seeds
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200g Sugar
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200ml Water
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3 Tbsp Pomegranate Molasses
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Spring Onions Sliced Thinly
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Zest, Peel & Chop Oranges
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In A Large Pan Boil Sugar & Water Until Slightly Browning
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Add Orange Slices & Let Cool
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In A Large Bowl, Combine Carrot Ribbons, Orange Zest, Garlic, Ginger, Cumin Seeds, Blanched Kale, Pomegranate Seeds, Orange Slices (Removed From Syrup), Sliced Spring Onions
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Boil Remaining Syrup Until Deep Brown ,mix carefully with pomegranate moulasses & mix through salad
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place salad into 4ltr tubs , correctly label and allergen label
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store in correct fridge, use within 3 days
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allergen advice :- Sulphites
