Serves 2

Prep Time: 10 mins

An inventive combination of flavours from our very own Ian. Top tip: top this salad with pan fried halloumi.

Ingredients

2 Bunches Kingfisher watercress, coarse stems discarded.

2 Large carrots, ribboned using a peeler

2 Blood oranges

1 Tbsp White wine vinegar

2 Tbsp Wholegrain mustard

3 Tbsp Rapeseed oil

1 Tbsp Honey

Method

  1. Remove the pith & pips of both blood oranges, using a bowl to catch the juice. Then slice into disks.

  2. Combine the honey, oil, mustard, vinegar and the orange juice in jar, shake to combine.

  3. Place the oranges, watercress and carrots into a bowl. Drizzle with the dressing just before serving. Season to taste.