A crisp, refreshing salad, this glows with warm, sweet spices and almost fluorescently sunny colours to brighten up a grey winter day - and give you your vitamin C. Serve with grilled fish, chicken or lamb.
450g/1lb carrots, peeled and coarsely grated
2 oranges, peeled, white pith removed and cut crossways into 1cm/½in slices, then into small segments
2 tbsp orange juice
1 tbsp lemon juice
2 tbsp extra virgin olive oil
sea salt and freshly ground black pepper
half tsp ground cumin
half tsp ground cinnamon
1 tsp icing sugar
handful of fresh coriander or mint leaves
Combine the orange juice, lemon juice, olive oil, sea salt, pepper, cumin, cinnamon and icing sugar in a bowl and whisk. Add the grated carrot, orange segments and coriander or mint and lightly toss.
You can also serve this with a couple of bunches of watercress. In summer, strew some sliced summer radishes over the top for extra crunch.
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