Crunchy Carrot and Apple Salad

200g carrots

1 apple

30g sultanas

a handful fresh mint

2 tablespoons of apple cider vinegar

25g of sunflower seeds

In a dry pan, toast the sunflower seeds on a low heat until they begin to brown.

Peel the carrots, then cut them into fine match sticks.

Repeat the matchsticking with the apple and finely chop the mint.

Then add all the ingredients to a bowl and mix well. Serve straight away.

Annie Clarke