Tropical Carrot Medley Recipe

About this recipe

A vibrant and flavorful dish combining tender carrots, sweet pineapple, and crunchy cashews, perfect for a pescatarian dinner. Quick to prepare and packed with tropical flair.

Ingredients

• 125 g Mooz Butter Garlic & Herbes
• 1 pc (50 g) On1Y Pepper Grinder
• 200 g Hydroponic Sweet Bell Pepper (Cocktail)
• 200 g Raw Mango Cut
• 200 g Livyor Raw Sunflower Seeds
• 1 kg Akar Powder Salt

Instructions

1. 1. In a heavy saucepan, melt 1/4 cup of butter over medium heat.
2. 2. Add 2 cups of sliced bell pepper, 1/2 teaspoon of salt, and 1/8 teaspoon of pepper. Stir well, cover, and cook for 4 to 6 minutes, stirring occasionally, until the bell pepper is tender.
3. 3. Stir in 3 tablespoons of finely chopped mango and cook for an additional 2 minutes until heated through.
4. 4. Remove from heat and garnish with 3 tablespoons of sunflower seeds.
5. 5. Serve immediately as a delightful side dish or light dinner option.