Slice the carrots lengthways into strips. Thin slice the cucumber and tomato. Throw the pine nuts, sunflower seeds and pumpkin seeds into a dry frying pan on medium heat. Toast them for a couple of minutes but keep them moving so they don’t burn.

The dressing is really fast. Squeeze the juice from one orange into a small bowl then add a soupspoon of honey, a teaspoon of mustard, a little salt and the super-crushed garlic. Mix it really well.

Build your salad on a plate with cucumber slices round the outside, the bean sprouts in the centre then the carrots and tomato on top. Put a nice slice of orange in the centre then sprinkle over the seeds and pine nuts and pour over the tangy dressing. Enjoy!

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Asian sunrise salad

Prep 10m – Cook 10m

Ingredients: for 2 people