My favourite salad for the summer has been Spicy Carrot, Beetroot and Pomegranate, a kick on any table

5 Carrots and 3 Beetroots Peeled and Grated

Half a pomegranate

To deseed the pomegranate cut it in half and place the seed side facing down on a board and hit with a wooden spoon, the seeds will fall out and your kitchen will not be covered in little pink dots...

For the Dressing mix

5 tablespoons of olive oil

1 tablespoon of Harissa paste for those that like it spicy

1 tablespoon of honey

1heaped  teaspoon of Ras el Hanout

1 tablespoon of pomegranate molases

the juice of half an orange

A handful of Coriander chopped

A handful of Mint chopped

Pour the dressing over the grated carrots and beetroots, leave to marinade in the fridge for awhile,  add pomegranate seeds and herbs and its ready to serve. Is also very good with the addition of toasted pumpkin and sesame seeds or whatever you have to hand

It goes very well with harissa roast chicken and honey and harissa baked salmon