Rainbow slaw salad

Ingredients:

• 2 large beetroots grated
• 2 large carrots, grated
• 1 apple, grated
• 4 spring onions, finely sliced, white and green part
• 3 cups cooked quinoa (1 ¼ cups uncooked)
• 1 cup roughly chopped mint leaves
• 1 cup roughly chopped parsley
• 1 cup roughly chopped coriander

Dressing:

• 3 teaspoons finely grated ginger
• ½ cup lemon juice (2 lemons)
• 1/3 cup olive oil
• 2 teaspoons honey
• Salt and pepper to taste

Method:

1. Shake all dressing ingredients together in a jar. Put dressing aside for flavours to develop.
2. Combine all salad ingredients in a bowl, dress and toss
3. Optional: Serve in bowls with a dollop of yoghurt Sprinkle with pepita seeds seeds.

Quinoa can be replaced with couscous or brown rice for a cheaper option; celery or fresh fennel and currants also work well. This salad is delicious served in a wrap or burger with chicken, fish, meat patty or ham.