Crunchy and light, the orange and carrot in this recipe complement each other perfectly.

Serves 4

Ingredients

3 carrots
2 celery sticks
1 large orange (or 2 medium)
4 tbsp Clearspring Tunisian Extra Virgin Olive Oil
2 tbsp Clearspring White Wine Vinegar
1 handful of toasted pine nuts
Fresh coriander
Clearspring Traditional Sea Salt, to taste
Pepper, to taste

Method

1. Peel and cut the carrots into sticks, then bring them to the boil in a pan of water and cook until ‘al dente'.
2. Cut the celery into fine sticks and the orange into bite-size pieces.
3. In a bowl, add in this order: vinegar, salt, pepper and mix them together. Now add the oil.
4. Mix the carrots, celery, pine nuts and freshly chopped coriander leaves together.

Variation: add cumin powder to the water when boiling the carrots.