3. Add both these ingredients to the bowl with a
little salt and pepper. Mix well then push 2 sprigs of mint into the
4. Scrub and scrape the carrots, or
peel them if you insist, then grate them coarsely and add to the dressing.
Peel the remaining 2 oranges and cut into segments; be ruthless about
cutting away all traces of pith and the membrane that divides one segment
from the next.
5. Remove pips (seeds) with the tip of a knife and
add the oranges to the salad bowl.
6. Mix all the ingredients together gently, then
cover the salad and set it aside for 2 hours or a little longer to allow
flavours to blend and develop.
Close to serving time, remove and discard the tired sprigs of mint, stir
in the walnuts and scatter with fresh torn mint leaves.