Summer Salad

Ingredients

• Mixed salad leaves (500g)
• 2 carrots, peeled
• 2 beetroots, peeled
• Juice of ½ lemon
• 2 tbsp olive oil
• Pinch sea salt
• 2 tbsp toasted sunflower seeds

Method

1. Tear the salad leaves into bite size pieces. Roughly grate the carrots and beetroot.
2. Mix the salad leaves, carrot and beetroot in a large bowl, along with the olive oil, lemon juice and sea salt. Mix gently then scatter with the toasted sunflower seeds.

Tips

• This salad is best eaten the day you assemble it.
• You can store grated veg in the fridge for up to 5 days and just add handfuls to salads as you need them.
• Add the dressing & toasted seeds just before serving.