Ingredients (serves 6) • 12 Chilean clementines, peeled (2 clementines per person) • 2 large carrots, peeled • 1 teaspoon red onion, finely chopped • 1 tablespoon extra virgin olive oil • ½ teaspoon coarse kosher salt • 1 handful fresh mint leaves, torn

Method

1. Once the clementines are peeled (thankfully and easy task) slice them horizontally, like the equator. You should be able to get about 5 - 6 slices from each clementine. Arrange them on a large platter, overlapping slightly.

2. Using a vegetable peeler, shave the (already peeled) carrots directly on top of the orange slices. They will create loose curly cues on top.

3. Sprinkle chopped red onion over the salad.

4. Pick fresh mint leaves off their stems. When you have a good handful, give them a rough tear, arrange on top of the salad anywhere that needs color.

5. Drizzle with a healthy dose of olive oil, and coarse salt. Don't be shy, this brings it all together.