2 medium sized carrots, peeled and finely sliced |
1 parsnip, peeled and finely sliced |
2 medium red onions, peeled and finely sliced |
zest of 1/2 orange |
juice 1 orange |
1/2 cup toasted macadamia nuts, crushed |
2 tablespoons ginger, grated and peeled |
1 3/4 ounces extra virgin olive oil |
1/2 teaspoon salt |
1/2 teaspoon coarsely ground black pepper |
1/2 cup fresh cilantro leaves |
seeds 1 very ripe and red pomegranate |