Vinaigrette
| 1 | Orange, juiced and zested |
| 1 Tbsp | LSA (Linseed, Sunflower and Almond mix) |
| ½ Tbsp | Apple cider vinegar |
| 1 Tbsp | Olive oil, light |
| 1 to taste | Salt & freshly ground pepper |
Salad
| 2 | Beetroot (Main) |
| 12 | Baby carrots (Main) |
| 3 | Courgettes |
| 2 Tbsp | Olive oil, light |
| 1 | Salt & freshly ground pepper, to season |
| 2 cloves | Garlic |
| 1 Tbsp | Fresh rosemary |
| 1 | Lemon, to serve |
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Directions
- To make the vinaigrette, whisk the ingredients together, then taste for seasoning.
- Slice the carrots. Trim the ends off the beetroot and the courgettes. Slice the beetroot as finely as possible in rounds. Halve the courgettes and slice.
- Preheat a grill. Arrange all the vegetables on an oven tray or cook directly on a hot plate. Drizzle over the oil. Finely slice the garlic and add with the rosemary. Season and grill all together until the vegetables are tender.
- Serve with the dressing and lemon.
