Raw food is in vogue right now and full of goodness.
Ingredients
2 cups | Carrots, grated (Main) |
3 cups | Beetroot, grated (Main) |
¼ cup | Parsley, chopped |
½ cup | Puy lentils, cooked |
½ cup | Seeds, pumpkin and sunflower, toasted |
½ cup | Cranberries |
Dressing
2 Tbsp | Oil, flavourless |
2 Tbsp | Balsamic vinegar |
1 Tbsp | Honey |
1 Tbsp | Wholegrain mustard |
Directions
- To make the dressing, place the oil, vinegar, honey, mustard and salt and pepper in a jar. Shake well to mix.
- Combine the carrot, beetroot, parsley, lentils, seeds and cranberries in a large bowl. Add the dressing and mix, letting the salad sit for 20 minutes before serving.