2 tangelos, sliced or segmented
1 large carrot, cut into matchsticks
½ cup mixed, toasted pumpkin and sunflower seeds
1 Tbsp lemon juice
1 Tbsp sunflower oil
2 Tbsp extra virgin olive oil
sea salt and freshly ground pepper
a few sprigs chervil or tender flat leaf parsley
Whisk all the dressing ingredients together. Combine tangelo pieces and carrots. Toss toasted seeds on top and mix gently. Add the chervil or parsley to the salad along with the dressing. Toss and serve.
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