DINNER under the STARS

CARROT, BROCCOLI and LIME SALAD

This crunchy neon-bright salad is so refreshing with its zingy lime dressing. This very pretty side could also be served individually as a palate-cleansing starter. Serves 6 • Ready in 15mins

1 whole head broccoli, cut into small florets
5 large carrots, peeled and cut into long strips
50g pumpkin seeds
1 courgette, cut into thin rounds
1 iceberg lettuce, washed and dried small bunch mint zest of 1 lime for the dressing:
juice of 2 limes, at room temperature
1tsp clear honey
1tsp Dijon mustard
½tsp soy sauce
4tbsp olive oil

1 Blanch the broccoli in boiling salted water for 4mins, then rinse straight under a cold tap or plunge into iced water. Once cool, drain and dry thoroughly. 2 Meanwhile, use a mandolin or vegetable peeler to slice the carrots into long, thin ribbons. 3 In a hot