A Roman inspired recipe, this time the original is by Apicius.
Ingredients
Mint – 8 leaves
Parsley – 1 sprig
Cumin – 1/2tsp
Pepper
Olive Oil – 2 tbsp
White Wine Vinegar – 1tbsp
Honey – 1/2tsp
Instructions
Mix all the ingredients together. Steam and chop some carrots (about 200g). Stir in the sauce.