Carrot and apple salad

This easy, refreshing and vibrant carrot salad is made for picnics with friends.

Preheat oven to 180°C. Place the walnuts on a baking tray. Bake for 5 minutes. Cool.
Place the carrot and apple in a bowl. Add half the lemon juice and toss to combine. Stir in the walnuts and sultanas.
Combine oil, honey and remaining lemon juice in a screw-top jar. Season with salt and pepper. Drizzle over salad. Toss to combine.

Source

100g walnut kernels

6 carrots, cut into matchsticks

1 green apple, peeled, cut into matchsticks

125ml fresh lemon juice

65g sultanas

60ml olive oil

1 tbsp honey

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