350 g (3/4 lb) carrots
1 bunch Watercress (salad cress)
30 ml (2 tbls) black poppy seeds
60 ml (4 tbls) olive or
30 ml (2 tbls) sherry vinegar 1 clove garlic, crushed with a
pinch- sea salt freshly ground black pepper
1. Coarsely grate the carrots and chop the watercress.
2. Put them into a salad bowl with the poppy seeds.
3. Beat the oil, vinegar, garlic and pepper together to make the dressing and fold it into the salad.
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