You probably won’t want to serve both at the same meal, especially as the strawberries need some time to macerate, but a little morning prep gives you the basis for lunch and supper.
2 carrots, peeled and grated
1 orange, grated zest of half
1 handful sultanas
1 handful of nuts or seeds
1-2 tablespoons of vinaigrette dressing.
I have a handy grater that attaches to its own bowl so that I can grate the carrots and orange straight into it.
My current favourite version uses pumpkin seeds heated in a dry frying pan until they are popping but walnut pieces work well too.
Add the sultanas, vinaigrette and season with salt and pepper.
Keep in the fridge for an hour or so while the sultanas plump up a little with the juice from the carrots.
With the rest of the orange:
1 orange, grated zest of half and the juice
1 punnet strawberries, hulled and quartered
A splash of an orange liqueur
1 teaspoon sugar.
Simply mix everything and keep in the fridge for an hour or more until serving.
Delicious dishes that let simple ingredients shine through.