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Almost raw salad

Name: Almost raw salad
Yield: 4
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; 2 Tbsp Oil, flavourless; 2 Tbsp Balsamic vinegar; 1 Tbsp Honey; 1 Tbsp Wholegrain mustard

for 4 people

Angela Casley

Food writer for Viva

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Raw food is in vogue right now and full of goodness.

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

2 Tbsp	Oil, flavourless
2 Tbsp	Balsamic vinegar
1 Tbsp	Honey
1 Tbsp	Wholegrain mustard

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.