This is a lovely light raw vegetable salad, with a delicious honey dressing from the book Alimentari – thank you Colleen Champ for the heads up.
This is a perfect meal – lunch or dinner – for those embracing health after months of gorging at parties and holiday celebrations.
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
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 the 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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