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.