Spinach and Carrot Salad


12 oz/350g baby leaf spinach
12 oz/350g carrots, grated
8 oz/225g cucumber, cubed

1 clove garlic, crushed
1 tblsp wine vinegar
4 tblsp olive oil
2 tsp clear honey
2 tsp soy sauce salt and pepper
1 oz/25g flaked almonds, toasted


1. Mix vegetables together and place in serving bowl.
2. Mix dressing ingredients together, pour over and toss.
3. Sprinkle toasted flaked almonds on top.

J. Anderson, Buccleuch & Greyfriars, Edinburgh