As we are in the midst of change of seasons regarding produce, we need to use what is easily attainable.
This salad can be made with your favourite, nutrient-packed veges and fruit if desired.
Raw salad. Photo by Simon Lambert.
Raw salad
Serves 4
Ingredients
1 beetroot, grated
2 carrots, peeled and grated
1 bulb fennel, sliced thinly and handful of fronds
½ cup sprouts - any variety
1 cup cooked quinoa, brown rice or cracked wheat
1 lemon, zest and juice
12 mint leaves, torn
small handful flat leaf parsley leaves, roughly chopped
extra virgin olive oil
sea salt flakes
Method
Add all the prepared ingredients into a large bowl, squeeze over lemon juice, season well with salt and finish with enough olive oil to moisten the salad (2 Tbsp).
Toss well to combine, taste and adjust if necessary.
Serve at room temperature.
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