Ingredients (6 servings)
- 100g (1 cup) walnut or pecan kernels
- 6 carrots, cut into matchsticks
- 1 green apple, peeled, cut into matchsticks
- 125ml (½ cup) fresh lemon juice
- 65g (1/3 cup) sultanas
- 60ml (¼ cup) olive oil
- 1 tablespoon honey
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.