serves one
INGREDIENTS:
1 small carrot [half]
1 small courgette [half -the younger ones taste better raw]
Handful of pumpkin seeds and sesame seeds
A few sprigs of fresh coriander
Olive oil, squeeze of fresh orange juice and black pepper to dress
Coarsely chop the carrot and courgette, leaving the skin on for more nutrients.
Toast the pumpkin seeds and sesame seeds in a dry pan over a moderate heat for about 2 minutes, watch them as they can burn easily.
Add the toasted seeds to the carrot and courgette, along with the chopped corriander leaf.
Dress the salad with olive oil, a squeeze of fresh orange juice and black pepper.
