A super quick and nourishing salad that tastes unbelievably yum and it is so good for you. It also keeps well in the fridge and the flavours marinade more with time. This also tastes great wrapped up in Nori or in pita bread.

Beetroot is amazingly good for you, loaded with nutrients and antioxidants, and has been found to lower blood pressure. It is is high in folate just 100 gm provides 75% of the RDA. While carrots may not help you see in the dark they are high in vitamin A and have been found in studies to reduce risk of glaucoma.

We were given some amazing home-pickled nasturtium seeds recently which taste amazing in this salad, I haven’t seen them in stores anywhere but capers or diced gherkins make a good substitute.

Serves 4 sides, prep time 10 min
Recipe
2 carrots
1 medium beetroot
¼ cup sunflower seeds
¼ cup pumpkin seeds
¼ cup sliced almonds
2 tbsp balsamic vinegar
1 tbsp apple cider vinegar
1 clove crushed garlic
5 dates diced
1 tsp garam masala
1 cup parsley , finely diced

1 Tbsp pickled nasturtium seeds or capers – optional

In a food processor with a grating attachment or using a standard grater, grate the carrot and beetroot. Place in a large serving bowl and sprinkle over garlic, garam masala, balsamic and apple cider vinegar. Toast the seeds and nuts over a medium heat until fragrant, then add to the salad along with the diced date and finely chopped parsley.

Combine well and leave to marinade for at least 30 min before serving.