This goes really well with spicy kebabs, tucked up beside a small pile of warm pitta breads.
200g carrots, peeled and grated
Juice of half an orange
1 tbs white wine vinegar or juice of half a lemon
Salt and pepper
Pinch of cinnamon
5 dried dates, stoned and chopped
1 tsp honey
1 tbs olive oil
Grater (slice the carrots very finely if not available)
Mix all ingredients in a bowl and leave to rest for ten to twenty minutes to let the flavours mingle. Serve.