Salad Box

This is a combination of two of my favourite salads. The flavours work so well together. I try to as much as possible to buy the best quality vegetables as I do find it makes such a difference to the taste and you can keep the salads simpler because of this. Make a couple of big bowlfuls and keep them in the fridge as it's always wonderful to have some ready to go.

Ingredients









Beetroot and Carrot Salad

2 Large carrots grated ( I use my food processor to do this as I find it makes it less wet )

1 Large raw beetroot grated

2 Tablespoons extra virgin olive oil

Juice 1 lemon

Handful of pumpkin seeds

Handful of fresh parsley chopped

 Green Bean & Sesame Seed Salad

1 Packet of raw greenbeans topped and tailed

1 Tablespoon of toasted sesame seeds

2 Teaspoons Dijon mustard

2 Tablespoons apple cider vinegar

3 Tablespoons extra virgin olive oil

1/2 teaspoon maple syrup

Small handful cherry tomatoes halved

method




Beetroot & Carrot salad, mix together in a bowl the grated carrot and beetroot. Stir in the olive oil and lemon juice and scatter the pumpkin seeds and parsley on top. Store in the fridge.

Green bean salad. Blanch the green beans by putting them in a pan of boiling water for a minute then drain them and put them into a bowl of cold water. Leave for a minute then drain well.Whisk together by hand the oil, maple syrup, vinegar and mustard till combined. Stir this through the beans, then stir in the sesame seeds and tomatoes. Store in the fridge.

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