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 mange tout.

Serves: 2
Preparation time: 15 minutes

You’ll need

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 mange tout, sliced
10 radishes, quartered
a large handful of Fresh & Naked rocket
small bunch of parsley

What to do

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.

In the same pan dry fry the rye bread until toasted on all sides.

Toss the rocket in a little dressing and lay on the plate.

Put the rest of the ingredients on top of the rocket, drizzle over the pumpkin seed dressing and finish with rye croutons.

Recipe courtesy of freshandnaked.co.uk

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Melina - Assistant Editor

Hi I'm Melina, a mother of 3 teenage children and with a particular interest in all things health related. I run a busy household and smallholding alongside my work with Silversurfers, which currently includes dogs, fish, hens, ducks and pigs!

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