Carrot and orange salad
Prep time: 15 mins
Ingredients 5 carrots, peeled and grated 1 orange, zest and juice 75g pumpkin seeds 50g sunflower seeds 1 1/2 tsp cumin seeds 1 tbsp Dijon mustard 1 tbsp runny honey 1 tbsp white grape vinegar 3-4 tbsp olive oil 2 tbsp coriander leaves, torn 2 tbsp mint leaves, torn Method 1. Mix carrots in a bowl with orange zest and juice and pumpkin and sunflower seeds. 2. Toast cumin seeds in a dry frying pan until golden. Allow to cool, grind in a pestle and mortar with a little salt, then stir into carrot mixture. 3. Combine mustard, honey, vinegar and olive oil in a bowl. Add coriander and mint leaves, then taste and adjust seasoning as necessary. Pour over salad and toss well. This can be eaten straight away, or will keep for up to two days in the fridge.