carrot salad with papaya and orange dressing
serves 2
2 large carrots, coarsely grated
50 g (1¾ oz/1/3 cup) pine nuts, toasted
40 g (1½ oz/1/3 cup) sultanas (golden raisins)
PAPAYA AND ORANGE DRESSING
185 g (6½ oz/1 cup) chopped red papaya
125 ml (4 fl oz/½ cup) freshly squeezed orange juice
125 ml (4 fl oz/½ cup) olive oil
pinch sea salt
To make the papaya and orange dressing place all of the ingredients into a blender and blend until smooth. Set aside until needed.
Put all of the salad ingredients and the dressing into a large serving bowl and toss gently to combine. Serve immediately.