Al fresco feast for SUMMER

CARROT, BROCCOLI AND LIME SALAD

This is such a refreshing salad, with its zingy lime dressing.

PER SERVING 135 cals, 7g fat, 1.3g sat fat, 11.2g carbs

SERVES 6

✣ 1 whole head broccoli, cut into small florets
✣ 5 large carrots, peeled and cut into long strips
✣ 45g (1½oz) pumpkin seeds
✣ 1 courgette, cut into thin rounds
✣ 1 iceberg lettuce, washed and dried
✣ Small bunch mint
✣ Zest of 1 lime For the dressing:
✣ Juice of 2 limes, at room temperature
✣ 1tsp clear honey
✣ 1tsp Dijon mustard
✣ ½tsp soy sauce
✣ 4tbsp olive oil

1 Blanch the broccoli in boiling salted water for 4 mins, then rinse under a cold tap or plunge into iced water straight after. Once cool, drain and dry thoroughly.

2 Meanwhile, use a mandolin or vegetable peeler to slice the carrots into long, thin ribbons.

3 In a hot, dry pan, lightly toast the pumpkin