Categories: July

Ingredients

• grated zest and juice of 1 small organic orange
• 2 tbsp lemon juice
• 3 tbsp extra-virgin olive oil
• 1 garlic clove, finely chopped
• 50g shelled walnuts, and 25g roughly chopped
• 500g organic carrots, washed and coarsely grated
• 1 small onion, thinly sliced
• 1 bunch watercress, trimmed and washed
• 50g sultanas
• 3 tbsp chopped fresh coriander (optional)

Directions

1. First make the dressing by putting the orange zest and juice, lemon juice, olive oil, garlic and chopped walnuts into a food processor. Whizz until smooth then season to taste with salt and freshly ground black pepper.

2. Make the salad. Put the carrots, onion, most of the watercress, the walnuts, sultanas and coriander, if using, in a large salad bowl. Gently mix together with clean hands. Divide between four serving bowls and garnish with the remaining watercress. Serve with the dressing on the side to drizzle over, as desired.

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