Carrot Salad With Grains

• 2 handfuls of baby mixed greens, black cress included
• 1 1/2 cups cooked brown rice with teff
• 1 cup peeled grated organic carrots
• 2 ounces Bulgerian sheep's feta or goat cheese, crumpled
• 1 sliced thin ring of red onion
• 1 tablespoon fresh grated ginger
• 2 ounces pepitas
• 2 ounces premium dried cranberries
• 1/4 cup chopped fresh mint leaves
• 2 tablespoons olive oil
• 1/2 teaspoon Dijon mustard
• 1 tablespoon Meyer lemon juice
• 2 teaspoons fish sauce
• 2 teaspoons fresh lime juice
• sprinkle of sea salt

1. Arrange the greens on two plates. Divide the cooked grain and add that next. Create a ring of grated carrots on each plate next. Layer the onion, pepitas, cranberries and cheese on top. Float the mint leaves next.
2. Mix the olive oil together with the remaining ingredients to make a dressing. Pour over the salads just before eating and toss. Sprinkle with salt lightly.

mixed greens, carrots, goat cheese, thin ring, ginger, pepitas, cranberries, mint leaves, olive oil, mustard, lemon juice, fish sauce, lime juice, salt

Taken from food52.com/recipes/9775-carrot-salad-with-grains (may not work)