Appetite: For goodness' sake

Revive raw salad

½ cup	Sultanas
4	Carrots
2	Medium beetroots
10	Mint leaves
1 cup	Sunflower seeds

Orange dressing

½ cup	Orange juice
2 Tbsp	Honey, or date puree
2 Tbsp	Balsamic vinegar
1 tsp	Salt
4 Tbsp	Oil

Traditional corn fritters

10	Onions, finely diced
1 Tbsp	Oil
2 cups	Whole kernel corn, canned or frozen, (no need to defrost if frozen)
½ cup	Water
1 cup	Besan (chickpea flour)
1 tsp	Salt
3 Tbsp	Sweet chilli sauce
1 to fry	Oil
½ cup	Fresh coriander, chopped

Directions

1. Put the sultanas in some boiling water before you start, to fatten them and make them juicy.
2. Grate the beetroot and carrots by hand or in your food processor using the grater attachment.
3. In a cup mix the orange dressing ingredients.
4. Drain the water off the sultanas.
5. Combine all ingredients in a bowl and mix gently.
6. Make sure you add the juice that comes off the beetroot when you are grating it.

1. Saute the onion and oil until soft.
2. Mix all the ingredients together in a mixing bowl.
3. You may need to add up to an extra half a cup of water to achieve a thick paste.
4. Let the mixture sit for around 20 minutes in the fridge, then stir again.
5. If you are in a rush this is not absolutely necessary but you will end up with a more consistent mix that will stick together better.
6. Fry cup scoops with a little oil in a hot pan (ideally non-stick).
7. Cook for around three minutes each side or until golden brown.
8. Serve immediately with salsa on top.