Rainbow Salad

10 minutes prep, 25 minutes cook

Serves 4

Ingredients

Bunch of colour fresh raw vegetables (rainbow or regular carrots, chiogga beetroots, radishes and tomatoes), cut in pieces or sliced where it suits

Drizzle of rapeseed or olive oil

200g buckwheat

Handful of cauliflower and broccoli florets

Bunch of spinach

1 mango, stoned, halved, peeled and diced

3 handfuls of red cabbage, shredded

2 handfuls of seeds and nuts

Sprouts (we used beansprouts and beetroot sprouts)

Handful of strawberries

Salt and pepper

For the green goddess dressing:

1 avocado, stoned and peeled

1 garlic clove

Juice of ½ lemon

Handful of chopped chives

Handful of parsley

1 ½ tbsps fresh tarragon

Salt and pepper

Method

Preheat the oven to 200°C/Fan 180°C/Gas 6. Line a baking tray with greaseproof paper and roast any suitable vegetables, such as radishes and tomatoes, for 20 minutes.

Make the dressing by combining the ingredients in a food processor and blending until smooth, adding water until you reach your desired consistency.

Heat a saucepan with a drizzle of olive oil and toast the buckwheat, stirring constantly, for 2 minutes. Cover with water and add a pinch of salt, then bring to the boil. Let the buckwheat simmer for 10 minutes, or until tender, then drain and spread it out on a clean tea towel to dry for 10 minutes.