To clarify this bowl of goodness it simple can be an assortment of your favourite, seasonal ingredients, packed with nutrients and finished with a delicious dressing.

 

Serves 4

Ingredients

1 cup quinoa, cooked

1 red pepper, roasted, peeled and deseeded

1 cucumber, peeled and sliced

1 zucchini, peeled into thin strips

½ red onion, thinly sliced

¼ cup mung beans, alfa sprouts etc

1 cup tomatoes, cherry or large

4 radishes, sliced thinly

1 large handful rocket, kale leaves, mesclun or watercress leaves

Handful of mixed herbs such as basil, mint and parsley

1 cup cooked chickpeas, beans or lentil

1 avocado, sliced

Dressing

1/4 cup macadamia nuts

2 - 4 Tbsp water

1 Tbsp fresh squeezed lime or lemon juice

2 Tbsp extra virgin olive oil

½  tsp ground cumin

sea salt

Method

Begin by making the dressing

Place macadamia nuts in a food processor and pulse until finely ground.

Add the water, lime juice, olive oil, cumin, and salt to the food processor and pulse until creamy. If it’s too thick to drizzle over the salad add a little more water until desired consistency.  Set aside.

To make the salad. You need to get all your ingredients together and prepared whether it be peeled, chopped, washed or crumbled.

Arrange the leaves on the bottom, then add the remaining ingredients over the leaves.  Finish with the dressing and maybe a drizzle of olive oil. Enjoy!