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375 g (12 oz) carrots, cut into matchstick strips
1 yellow pepper (capsicum), seeded and cut into thin strips
1 red pepper (capsicum), seeded and cut into thin strips
125 g (4 oz) frozen sweetcom, cooked
1 tablespoon sunflower seeds
LEMON MUSTARD VINAIGRETTE:
60 ml (2 fl oz/ ¼ cup) sunflower oil
5 teaspoons lemon juice
½ teaspoon Dijon mustard
salt and pepper
How to make SUNSHINE SALAD
Arrange strips of carrot round the outer edge of a shallow bowl or plate. Place the pepper (capsicum) strips inside this ring in alternate groups. Spoon the sweetcorn into the centre.
To make the dressing, mix all the ingredients together in a bowl or screw-top jar, then drizzle over the salad. Sprinkle with sunflower seeds just before serving.
Posted By: shaano