Rainbow salad

Prep time: min
Total time: min
Serves 6
2
carrots, peeled and trimmed
10-12
radishes, leaves picked and trimmed
1
small bulb fennel, trimmed and halved
1-2
small apples, quartered
1/2
small red cabbage
3 tbsp
mixed healthy seeds such as golden flaxseed, sesame or sunflower
45 mL
1 tsp
fennel seeds
5 mL
1 tbsp
olive oil
15 mL
1 tbsp
Worcestershire sauce
15 mL
DRESSING:
1
fresh red chilli, seeded
4 tbsp
fat-free plain (0%) yogurt
60 mL
1 tsp
Dijon mustard
5 mL
1
large bunch of fresh mint, leaves picked
Juice of 1 lemon
Sea salt and freshly ground black pepper
1/6 of the recipe
calories
122
fat
7 g
saturated fat
1 g
carbs
11 g
sugar
3 g
protein
4 g

Directions

  1. Add the thin slicing attachment to your food processor and slice up the carrots, radishes, fennel and apple, or slice thinly with a sharp knife. Tip them into a large bowl. Slice up the red cabbage too, but keep it separate from your other vegetables for now.

  2. To make your dressing, add all the ingredients to a blender and blitz until smooth. Taste and season, then leave to one side.

  3. Place a small frying pan on a low heat and add the olive oil. Tip in the seeds and slowly heat through. Move the seeds around occasionally, so they don’t burn. Once nice and hot, add in the Worcestershire sauce and cook down until the liquid reduces.

  4. Tip all the chopped vegetables onto a platter. Drizzle over the dressing, then toss quickly and put on the table. Sprinkle over the toasted seeds before serving, then tuck in.

Tip

If you don't have a food processor, get yourself a box grater. They're so cheap and you can achieve similar shredding and slicing by prepping your crunchy vegetables using that. Just watch those fingers.