- 50g pine nuts
- 75g flaked almonds
- 50g pumpkin seeds
- 125ml Asda Mild and Light Olive Oil
- 4 tbsp cider vinegar
- 4 tbsp soy sauce
- 115g caster sugar
- 1 heart of Romaine lettuce, torn into pieces
- 300g organic carrots, grated
- 4 spring onions, sliced
Toast the nuts and seeds on a tray in the oven at 200C/180C Fan/Gas 6 for 5 minutes.
Bring the oil, vinegar, soy sauce and sugar to the boil in a pan. Whisk, then leave to cool.
Put the lettuce in a serving bowl.
When you're ready to serve, mix the carrots with the dressing, spring onions, nuts and pumpkin seeds and pile on the lettuce.