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Fresh & Naked Rainbow Salad

Different colours in fruit and veg signify different nutrients, so ‘eat the rainbow’ with this fresh, colourful salad for a healthy boost to your daily nutrient intake. Full of flavour thanks to the beetroot and with added crunch from the peppery radishes and peppers and mangetout.

Rainbow Salad Recipe

Serves: 2
Preparation time: 15 minutes
Cooking time: none

Ingredients

  • For the dressing:
  • 2 tbsp pumpkin seeds
  • 1 lime, juice only
  • 1 tangerine, juice only
  • 1 tbsp olive oil
  • ½ shallot, finely sliced
  • 1tsp pink peppercorns, roughly crushed
  • For the salad:
  • 1 slice rye bread, sliced into cubes
  • 6 cooked beetroot, cut into wedges
  • 1 yellow pepper, sliced
  • 1 carrot, grated
  • 100g mangetout, sliced
  • 10 radishes, quartered
  • a large handful of fresh & naked rocket, washed and drained
  • small bunch of parsley

Method

  1. In a small frying pan toast the pumpkin seeds until they start to pop, tip into a small bowl and add the lime and tangerine juice, oil, peppercorns, shallots and a pinch of salt.
  2. In the same pan dry fry the rye bread until toasted on all sides.
  3. Toss the rocket in a little dressing and lay on the plate.
  4. Put the rest of the ingredients on top of the rocket, drizzle over the pumpkin seed dressing and finish with rye croutons.
  5. For a more substantial meal, serve with slices of smoked salmon.

 

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