Orange and carrot salad Kikkoman-style

Wash, peel and coarsely grate the carrots. Peel and segment the oranges and cut the flesh into small cubes. Wash and trim the spring onions and slice into rings. Mix together prepared ingredients with 2 tbsp. of orange juice and oil. Heat up brown sugar in a frying pan and caramelise the pumpkin seeds, stirring well. Pour in with 2 tbsp. of soy sauce. Use the remaining soy sauce, orange juice, vegetable sock, vinegar, mustard and sugar to make a dressing. Wash the chives and cut into rings. Mix into the dressing and pour over the fresh ingredients. Break the caramelised pumpkin seeds into small pieces. Arrange salad on plates and sprinkle with the crispy pumpkin topping.