RAW Spirilized Vegetable Salad
Serves 4
Dairy free, Gluten free, Refined sugar free, Vegan, Vegetarian
Raw vegetables provide more enzymes, vitamins and other essential nutrients than if cooked, and the combination of ingredients used here has a cleansing effect on the body. A spiralizer is a gadget that turns the vegetables into lovely spaghetti – like strands, which changes their texture. The root vegetables in particular taste surprisingly light and vibrant .
Ingredients
A handful of pine nuts
1tbsp each of black and white sesame seeds
2 carrots peeled
2 medium beetroots peeled
1 green and 1 yellow courgette
a large bunch of fresh coriander leaves and a spunkily of fennel leaf, large stalks removed and finely chopped
For the dressing
juice of 3 celery sticks
2 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
2tsp tahini
Salt and freshly ground black pepper
Method
To make the dressing, combine all the ingredients in a food processor or blender , then set aside.
To toast the pine nuts and sesame seeds, heat a small fringe pan over a medium heat, add the pine nuts and seeds, and dry – fry, stirring until lightly golden.
Put the carrots, beetroots, courgettes through a vegetable spiralizer to turn them into long thick ribbons. Alternatively use a vegetable peeler.
Place all the vegetable strips except the beetroots in a serving bowl and toss with the chopped coriander leaves and fennel tops ( adding the beetroot separately prevents the whole salad turning pink). Distribute between 4 serving plates, add the beetroot , pour over the dressing , scatter a few of the nuts and sesame seeds over each portion, and serve.
