PER SERVING | 145cals | PROTEIN 2.5g | CARBS 15g | FAT 7g | FIBRE 5g

Carrot, orange and cumin salad

SERVES 2 | PREP 10 mins

This super-healthy, 1970s-inspired salad is fresh, zesty, juicy and bursting with vitamin C. You could up the protein content by adding diced cooked chicken breast, flaked smoked mackerel or roughly chopped cashews, pistachio nuts or toasted seeds to the salad (see page 239 for calories).

• 1 medium orange
• 2 medium carrots, well washed, trimmed and finely grated
• ½ small red onion, peeled and very finely sliced
• 2 generous pinches cumin seeds
• 1–2 pinches crushed dried chilli flakes
• 1 tsp cider vinegar
• 1 tbsp extra-virgin olive oil
• small handful fresh mint leaves, chopped

COOK TIP

To peel the orange, place it on a board and cut off the top and bottom. Stand it on one of the cut sides and slice off all the peel and pith.

1. 1. Cut the peel and pith from the orange and discard, then cut the orange into thin slices and place in a large bowl.
2. 2. Add the remaining ingredients except the mint to the bowl, season with a little salt and lots of freshly ground black pepper, then toss together well.
3. 3. Sprinkle with the mint to serve.