Ingredients

Method

• 8 carrots, peeled and sliced julienne
• 8 radishes, quartered
• 1 red onion, cut into wedges
• 75 g pomegranate rubies
• 40 g sunflower seeds, toasted, for sprinkling
For the dressing, whisk:
• 1 clove garlic, chopped
• 1 t paprika
• 1/2 t ground cumin
• 1/2 t cayenne pepper
• 1/2 t ground cinnamon
• 1 lemon, juiced
• 1 orange, juiced
• 2 T white wine vinegar
• 1/2 cup olive oil
• 1 t chives, chopped
• 1 t parsley, chopped

Method

Ingredients

Arrange the salad ingredients on a serving platter, sprinkle with the sunflower seeds and drizzle over the dressing.