Peel the orange and take out the fruit segments and set aside. Squeeze the 'left-over' juice into a bowl.

Juice the lemon and save half of it. Pour the rest in your bowl.

Add salt, black pepper, turmeric, cinnamon, sweet pepper and tickle in 1 tsp of honey and the dijon mustard. Then the balsamic vinegar goes in. Mix it all an slowly incorporate the olive oil.

Set your oven to 250 degrees celsius.

Use the food processor to evenly grate the carrots, 1/2 onion, radish, turnip, and red cabbage - or do it by hand for some extra exercise.

Add this raw vegetable rainbow colour ix to the bowl with the dressing and turn to let it all get coated.

Steam the broccoli stems and add a small drizzle of olive oil and some Himalaya or Kosher salt at the end. Let cool a bit.

Spread your walnuts and mixed seeds on grease proof paper on an oven-tray. Trickle over the rest of the honey, some cinnamon and salt. You can also add some chilli if you like (optional). Leave to roast for max 5 minutes or until bubbling and golden. Let cool until crunchy (and don't eat them all!)

In a serving bowl place the watercress in the bottom.

Add your semi warm broccolini and the already dressed raw vegetables on top.

Place the orange segments around the salad bowl rim and then crown it with the nut and seeds mix.

Enjoy!