The weather's warming up, so here's a bright, summery salad that's perfect on it's own or paired with your favourite protein.
Ingredients:
5 carrots, peeled and grated
Zest and juice of 1 orange
75g pumpkin seeds
1 and a half tsp Cumin seeds, toasted
1 tbsp Dijon mustard
1 tbsp runny honey
1 tbsp white wine vinegar
3-4 tbsp olive oil
2 tbsp torn coriander leaves
2 tbsp torn mint leaves
Salt and pepper
Method:
Mix the grated carrots in a bowl with the orange zest and juice, the pumpkin and sunflower seeds.
Grind the toasted cumin seeds with a pinch of sea salt in a pestle and mortar then sprinkle over the carrot.
Combine the mustard, honey, vinegar and olive oil in a jar. Screw a lid on and shake to combine. Add the mint and coriander leaves, then taste and adjust the seasoning as necessary. You'll want it a little saltier here as the carrot hasn't been seasoned. Pour over the salad and toss well.
This will eat well straight away, or keep for up to two days in the fridge.