Carrot, Sprout and Radish Salad

2 carrots - peeled and finely sliced using vegetable peeler

1 cup of finely sliced radishes

200g of snow pea sprouts

1/2 bunch of parsley, chopped

2 rashers of bacon, diced

2 tbsp of pine nuts

2 tpsb of orange juice

1 1/2 tbsp of olive oil

1/2 tbsp of maple syrup

1 tbsp of wholegrain mustard

salt and pepper

1. Heat up 1/2 tbsp of olive oil in a fry pan. Fry off bacon. Add pine nuts just as bacon getting crispy. Toss until pine nuts a little brown. Remove from heat and set aside.

2. Mix together juice, remaining oil, syrup, mustard and seasoning. Adjust to taste.

3. Toss all ingredients together. Serve.