Serves 2
INGREDIENTS:
2 beetroot, cooked, peeled and grated or
julienned
2 carrots, peeled and grated or julienned
6 large chard leaves (or use kale, spinach
or cavolo nero)
coarse stems of kale and cavolo nero removed, chard stems finely chopped, all leaves chopped
10 broccoli florets, or spears of purple-sprouting broccoli, either slim or halved lengthways
400g (14oz) can of chickpeas, drained and rinsed
1 tablespoon roughly chopped flat leaf parsley leaves
1 tablespoon torn or whole mint leaves
FOR THE LEMONY DRESSING:
Finely grated zest and juice of 1 lemon,
plus lemon wedges to serve
1 teaspoon Dijon mustard
1 teaspoon honey
100ml (3½fl oz) extra virgin olive oil
Sea salt flakes and freshly ground
black pepper
METHOD:
Place all the ingredients for the lemony dressing in a large mixing bowl and whisk together, seasoning well.
Tip the prepared beetroot, carrots, chard or other greens, broccoli, chickpeas and herbs into the mixing bowl with the dressing.
Season with salt and pepper and toss well, then serve, with lemon wedges on the side.
