Raw Vegetable Salad with Honey Dressing

So after the 2 month tour of cocktail bars….an attempt at embracing health.

This is a lovely light salad, with a great dressing from the book Alimentari – thank you Colleen Champ –

100g ( 3 1/2 oz) brussels sprouts
200g ( 7oz ) carrots, peeled
200g ( 7oz ) zucchini
2 granny smith apples, cored
100g snow peas
100g (3 1/2 oz )beetroot
100g (3 1/2 oz) bean sprouts
50g pepitas ( pumpkin seeds )
50g sunflower seeds
50g nigella seeds
1/2 bunch coriander, leave picked
1/2 bunch flat-leaf parsley, leaves picked

Honey Dressing

1 tablespoon honey
200ml lemon juice
60ml sherry vinegar
200ml olive oil

Heat the oven to 150 C

Peel away and discard the two outer layers of leaves on the brussels sprouts ( you only want to use the tender centre leaves)
finely slice using a mandolin or a food processor with a cutting attachment on the lowest setting”Cut the remaining vegetables and apple into matchsticks using a julienne peeler or mandolin attachment.
Cut the beetroot last and keep separate to avoid turning everything purple.

Spread the pepitas and sunflower seeds onto a baking tray and toast in the oven for 5 minutes or until golden brown.

To make the dressing, combine then honey lemon juice and sherry vinegar in a small bowl. Slowly shirk in the olive oil and season to taste.

To assemble the salad, combine all of the vegetables except the beetroot with the dressing in a salad bowl. Very gently fold the beetroot through, sprinkle the nigella seeds over and top with the herbs.

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