Happy New Year all!

We hope you had a wonderful holiday break and that you are well settled into the new year. January is an interesting month. Sometimes we feel very motivated to change all those things that we were not satisfied about in 2018. Sometimes we feel a bit gloomy, cold weather and all. This week’s recipe is the most wonderful way to energise and motivate you. It is very colourful too, which always makes us feel better! And let us say, it is full of vitamin C, with carrots and citrus fruit.

It is the perfect salad to pair with the citrus dressing we made a few weeks back. But if you are not in the mood to make the dressing, just add a bit of olive oil and a few splashes of white balsamic vinegar with honey.

Serves 4 as a side

500g carrots
1 grapefruit
1 orange
1 blood orange
50g raw pistachios
Salt
Citrus dressing (to taste)
A few parsley leaves (to serve, optional)

Peel and grate the carrots.
Fillet the oranges and grapefruit: Using a sharp knife, cut the top and bottom off the orange. Place your knife where the pith meets the flesh and continue cutting downward in a curved motion and following the shape of the orange. You should be left with a peeled orange with no white stuff around it. Cut between these membranes so as to segment the orange, retaining any juices.

Peel the carrots and then keep peeling, so that you have thin carrot ribbons. If you prefer you can also grate the carrots.

In a bowl place the carrots and citrus pieces. Add a generous amount of dressing (or olive oil and white balsamic vinegar), season with salt and toss well to combine.

Serve with the raw pistachios, roughly chopped and a bit of parsley.