Instructions: Soak the sultanas in the lemon juice.

Grate the carrots coarsely (the shreds should be quite large) and put into a large bowl.

Peel the ginger and grate it finely or cut into tiny fine matchsticks and add to the carrots.

Cut the watercress up a little discarding any very thick stems and add to the carrots.

Drain the sultanas adding them to the salad and reserve the lemon juice.

Toast the almonds under a hot grill or in a frying pan till golden brown taking care that they dont burn.

Make a dressing with the lemon juice olive oil and a little salt and ground black pepper.

Pour the dressing over the salad with the warm toasted almonds then toss very gently.

Serve immediately so that the textures are still lively and crisp.

Serve as a side offering with slices from a cold roast or as a salad to accompany a soup and cheese lunch.

Serves 4 as a side dish

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