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Grate the carrots in a food processor, and slice one carrot to give texture.
Mix together with the currants, sliced red onion and chopped chilli
Mix the dressing ingredients and toss with the salad.
Sprinkle with parsley and gently mix through.
Serve immediately or chill in the fridge until required.
This recipe was inspired by Michelle Rose @ www.mobilefoodie.co.uk
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