Plant-based recipe write Sara Matthews has a healthy, zesty salad for us
Here’s a simple salad, packed with vital nutrients and vitamins. Enjoy!
150g of grated carrots
80g of blueberries
Handful of fresh coriander, chopped
1 large red onion, chopped
Handful of fresh parsley, chopped
30g of pumpkin seeds
30g of dried apricots, chopped
1tbsp of lemon juice
3tbsp of tahini
1tbsp of maple syrup
2tbsp of water
Good grind of black pepper
Place all the chopped vegetables, herbs and fruit in a large bowl.
In a small bowl, combine all the dressing ingredients. With a small whisk, blend together, depending on how thick your tahini is you may need to add a splash more water. You do want the dressing quite thick but fluid enough to coat all the vegetables.
Pour your dressing over your salad and mix to coat. Dress with more chopped coriander and pumpkin seeds.