A couple of minutes grating and chopping and you have a generous bowlful of delicious, juicy veggies that only need a light citrus dressing. It is lovely with barbecued or grilled salmon or chicken or with hummus in a pitta bread for an easy lunch. You can also just eat it on its own, with maybe a handful of nuts.
Makes 1 lunch
1 carrot, grated
1 small courgette, grated
2 spring onions, sliced
3 radishes, sliced
1 tbsp pumpkin seeds
1 handful mint leaves
1 tsp extra virgin olive oil
squeeze of lime or lemon juice or 1tsp white wine vinegar
salt and freshly ground black pepper
- Put the carrot, courgette, spring onions, radishes, pumpkin seeds and mint leaves in a bowl, and mix.
- Drizzle over the oil and squeeze over the lime or lemon juice (or pour over the vinegar). Add salt and pepper and mix well. That’s it!
Packed, by Becky Alexander & Michelle Lake (Dip ION mBANT) is published by Nourish, £12.99. Becky writes the food column for The Herts Advertiser and Michelle runs Mission Nutrition, a nutritional therapy consultancy based in St Albans.