CARROT AND ORANGE SALAD METHOD

A bright-flavoured winter salad to help you get through these grey,

cold days.

Serves four

INGREDIENTS

4 medium carrots, finely grated

1 orange

1 tbsp lemon juice

2 tbsp olive oil

1 tbsp sunflower seeds, toasted

1 tbsp pomegranate seeds Dill leaves or chopped parsley

to garnish

Put the carrots in a bowl. Slice the orange in half, remove the segments and put to one side (I use a teaspoon to scoop them out, leaving the membrane behind). Squeeze the last bit of juice out of the orange halves into

the carrots. Add the lemon juice, olive oil, most of the sunflower seeds, and some salt and pepper to the bowl

and mix well. Serve decorated with the orange segments, pomegranate seeds, and remaining sunflower seeds, plus

the dill or parsley.