Ingredients

• 1 medium carrot

• 1 medium courgettes

• 1 boiled beetroot

• 1 small or 1/3 large White Mooli Radish

• Vinaigrette Dressings of choice* Or you can buy ready-made vinaigrette.

Instructions

1. Peel carrot, beetroot and mooli. There is no need to peel the courgette, just top and tail it.

2. Grate all these in a food processor or using a hand grater.

3. Add vinaigrette, mix and serve immediately or chill in the fridge for later use.

4. You can add a few roasted melon or sunflower seeds and a bunch of chopped coriander leaves or even a chopped green chilli.

Notes

• *Vinaigrette: One of the simplest to make and my favourites is; place 1 tbsp. wholegrain mustard, 2 tbsp. good quality vinegar, 2 tbsp. olive oil, a little rock salt & freshly grated pepper and a herb of choice( chives, basil, tarragon) in a jam jar and shake well. You can add a clove of crushed garlic, if you like garlic.

• Also see Salad Selection