Rainbow Salad

Name: Rainbow Salad
Prep time: 10 minutes
Cook time: 25 minutes
Yield: 4 Servings
Cuisine: British
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; 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

preparation 10 minutes
cook time 25 minutes
Serves 4

Ingredients Method

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

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.

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.