2 carrots (peeled, then peeled into ribbons)
¼ cup water
¼ cup Barker's Sweet Roast Capsicum Salsa
1 Tbsp fresh coriander, chopped
Heat a heavy-based pan, spray with oil and add carrot ribbons.
Stir fry for 1 minute, add water and cook until just tender.
Remove from heat. Add Barker's Sweet Roast Capsicum Salsa and stir through.
Serve sprinkled with coriander.