Serve salad on its own or serve with grilled meat or fish.
Use the vegetable quantities in this recipe as a guide. If your family prefers one over the other then use more of that one.
I used the grater attachment with my food processor to grate the vegetables –
it’s then a simple job.
TIP: Top salad with toasted nuts or seeds and add very finely sliced cabbage, the green part of silverbeet leaves or massaged kale leaves.
Dressing
| ¼ cup | Orange juice |
| 1 splash | Cider vinegar, cider or sherry vinegar, to sharpen |
| 1 tsp | Dijon mustard |
| ½ cup | Extra virgin olive oil |
| 1 serving | Sea salt and cracked black pepper, to taste |
Salad
| 1 | Carrot, lightly peeled and grated (Main) |
| 2 | Zucchini, trimmed and grated (Main) |
| 2 | Medium beetroots, peeled and grated (Main) |
| 2 large handfuls | Baby spinach leaves (Main) |
| 2 handfuls | Mung bean sprouts |
| 1 handful | Mint leaves, or flat leaf parsley leaves, roughly chopped |
| 400 g | Chickpeas, canned, drained and rinsed (Main) |
Directions
- Make the dressing, place the orange juice, vinegar and Dijon mustard in a screw top jar. Season with salt and freshly ground black pepper, place on the lid and shake well.
- Make the salad, place the vegetables, herbs and chickpeas in a large bowl. Drizzle over the dressing and gently toss to combine. Alternatively, layer the salad, dressing after each layer.
See another one of Kathy's dinner recipes
