1.   Toast hazelnuts in a dry frying pan over a moderate heat until they are golden brown (be careful they do not burn).

2.   Grate carrots, preferably using a food-processor blade to achieve the best texture and appearance. Toss lightly with spring onions, sprouts, sunflower seeds and half the hazelnuts.

3.   In blender, combine remaining hazelnuts, orange juice and olive oil. Pour over salad and sprinkle with pepper.

Nutritional information per serve:  Protein 3 g; fat 10 g; carbohydrate 10 g;
very good dietary fiber 5 g; 570 kJ (135 Cals).

Other features: Excellent source of vitamin A, very good source of vitamin C and provides useful amounts of potassium. Low sodium (60 mg).