Name: Rainbow salad
Prep time: 10 min
Cook time: 5 min
Yield: 2 people
Ingredients: 50 g pumpkin seeds – Optional use sunflower seeds.; 4 Vine tomatoes (quartered); 1 carrot (grated); 1 yellow pepper (finely sliced); 3 scallions (finely chopped); 1/4 red or white cabbage (finely shredded); 2 handfuls of blueberries; For the dressing:; 30 g Fresh Parsley; 2 tbsp olive oil; 1 tbsp cider vinegar or white wine vinegar; 1 tsp Mustard

Rainbow salad

Servings:2

Preparation Time:10

Cooking Time:5

Ingredients

50 g pumpkin seeds – Optional use sunflower seeds.
4 Vine tomatoes quartered
1 carrot grated
1 yellow pepper finely sliced
3 scallions finely chopped
1/4 red or white cabbage finely shredded
2 handfuls of blueberries
For the dressing:
30 g Fresh Parsley
2 tbsp olive oil
1 tbsp cider vinegar or white wine vinegar
1 tsp Mustard

Method

Gently heat the pumpkin/sunflowers seeds over a medium heat until they just start to pop.
Layer the salad ingredients in a large bowl and sprinkle the seeds over the top.
Place the parsley, olive oil, vinegar and mustard in a blender and blitz until smooth and creamy.
Toss the salad and serve with the dressing.