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Carrot, Watercress and Poppy Seed Salad

ingredients

350 g (3/4 lb) carrots
1 bunch Watercress (salad cress)
30 ml (2 tbls) black poppy seeds
60 ml (4 tbls) olive or
sunflower oil
30 ml (2 tbls) sherry vinegar 1 clove garlic, crushed with a
pinch- sea salt freshly ground black pepper

method

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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