• 375 g (12 oz) carrots, cut into matchstick strips
• 1 yellow pepper (capsicum), seeded and cut into thin strips
• 1 red pepper (capsicum), seeded and cut into thin strips
• 125 g (4 oz) frozen sweetcom, cooked
• 1 tablespoon sunflower seeds
• LEMON MUSTARD VINAIGRETTE:
• 60 ml (2 fl oz/ ¼ cup) sunflower oil
• 5 teaspoons lemon juice
• ½ teaspoon Dijon mustard
• salt and pepper

Arrange strips of carrot round the outer edge of a shallow bowl or plate.

Place the pepper (capsicum) strips inside this ring in alternate groups. Spoon the sweetcorn into the centre.

To make the dressing, mix all the ingredients together in a bowl or screw-top jar, then drizzle over the salad.

Sprinkle with sunflower seeds just before serving

by Pak101.com (few years ago!) / 754 views