This is such a taste of summer. It makes a great base for a bowl full of goodies; paprika roasted chicken thighs, potato salad, home cooked beetroot, boiled eggs etc. Well that’s what I added to it but it would work beautifully with salmon and a fresh green salad. However you have it, we’re sure you’ll love it.

For the salad

1/2 white cabbage, thinly sliced

2-3 grated large carrot

2 thinly sliced spring onions

Small bunch chopped flat leafed parsley

50g toasted mixed seeds (sunflower, pumpkin, pine nuts, the choice is yours) Toast them gently in a dry frying pan over a low heat.

Clementine segments

For the dressing;

1 tbsp toasted sesame oil
1.5 tbsp lemon juice
1 tsp agave or honey
1.5 tbsp tahini
80ml cup water
Zest of a clementine 
Seasoning to taste

1. Add cabbage, carrot, green onion and orange segments to a bowl and combine

2. In a small cup, mix together the sesame oil, lemon juice, agave, tahini, zest and seasoning, slowly add the water until you get a good consistency.

3. Plate salad, top with the toasted seeds and the clementine segments and drizzle with the dressing.

Serve with Crispy Chicken Fingers or Salmon and Broccoli Crustless Quiche.