Carrot, beetroot and fennel salad

Ingredients

• 4 carrots, pared (with a vegetable peeler) into ribbons
• 4 raw beetroot, thinly sliced
• 2 fennel bulbs, thinly sliced
• 3 large oranges, peeled and sliced into rings, juice reserved
• Large bunch each fresh basil and coriander, roughly chopped

For the dressing

• 1½ tbsp wholegrain mustard
• 3 tbsp fresh squeezed orange juice
• Handful fresh chives, snipped
• 1½ tbsp white wine vinegar
• 1 tbsp caster sugar
• 80ml extra-virgin olive oil