Grated carrot salad with orange, raisins and feta

Grate the peeled carrots with a fine grater or a food processor and transfer to a bowl.

Wash and dry the orange; zest only the coloured rind with a fine grater, not the bitter white beneath. Use about a teaspoon, about half the orange.

Cut the skin off the orange following its round shape, remove all the white, and cut the segments out between the membranes, leaving no skin on them.

Squeeze the juice from the leftover fruit over the carrot, about a tablespoon. Keep the segments for garnish.

Add the raisins and the vinegar, season with salt and freshly ground pepper, and toss well so the carrots are coated in the dressing.

Plate into a bowl, decorate with about five orange segments and crumble over a little feta if using.