No online recipe for this, and it hardly needs one. The idea is to grate some lovely juicy new season's carrots, dress with lots of lemon juice, walnut oil, and seasoning, and pile onto watercress. I added mint leaves too, and toasted pine kernels rather than the peanuts Nigel suggested, as they were more in keeping with the overall Middle-Eastern vibe of the meal. Lovely, healthy and refreshing.
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