RAW SPRING SALAD

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.

Serves 4

Ingredients

1 beetroot, grated

2 carrots, peeled and grated

I 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.