This is a pretty and colourful salad and I reckon even the name of this salad looks pretty to read.

I was feeling melancholy yet wanting to be creative tonight – so as I scavenged through the remains of my vegetable stash I created this.

I hope you enjoy it – I think it is gorgeous and leaves a lovely moreish tang in your mouth…

I could eat a bowlful – but you may just like it as a side dish 🙂

Ingredients:… serves 2 …. (or 3-4 side serves)

1 unpeeled organic carrot, topped and tailed

1 organic beetroot, peeled and topped and tailed

1/4 head of cauliflower (organic if you can find it)

2-3 spring onions, topped and tailed

Dressing:

1 Tsp. sesame seed oil

1/2 Tsp. agave nectar

1 Tbsp. Tamari

pinch of Himalayan rock salt

Method:

In a food processor, place the carrot, cauliflower, beetroot and spring onions.  Process until roughly chopped.  Place ingredients into a serving bowl.

In a small bowl, combine dressing ingredients.

Pour dressing over prepared vegetables and stir gently through.

Garnish with a few sesame seeds and some chopped onions.

Hmmm… this was ‘just’ what I was after – complex enough not to be boring with all the great raw veggie goodness…

Ally x