Spiral vegetables with seeds and nuts

Babiche Martens

Serving up a mix of raw vegetables is always a winner as the flavours are at their pure best. Here I have made spiralled raw vegetables and served them with a simple, tasty dressing along with seeds and nuts to add a crunchy texture. This salad goes particularly well alongside barbecued meat or a freshly baked quiche on a sunny day.

For the vegetables

3	Courgettes
1	Carrot
1	Celery stalk
½	Cucumbers
1 cup	Baby spinach
1	Avocado, cut into cubes
1 cup	Nuts, and seeds, mixed and toasted
½ cup	Fennel fronds

For the dressing

¼ cup	Olive oil
1 tsp	Sesame oil
2 Tbsp	Lemon juice
1 tsp	Grated ginger
1 Tbsp	Honey

Directions

1. Make the dressing. Shake together the oils, lemon juice, ginger and honey in a small jar.
2. Using a spiraliser, make the vegetables into spirals. Alternatively, use a potato peeler then slice into strips.
3. In a large bowl, combine the vegetables, spinach leaves, avocado, nuts, seeds and fennel and season salt and pepper.
4. Mix the salad with the dressing and serve.

More fresh salads from Angela

• Roast pumpkin with curried Greek yoghurt and pomegranate
• Roast florets with two cheeses