Eating a rainbow of food is a great way to get a wide range of nutrients into the body. Different colours of fruits and vegetables come from natural compounds (called phytonutrients) and each group supports the body in different ways. I always think it looks so inviting and uplifting seeing all the different vibrant colours on your plate. (Please check the ingredients list for anything you are allergic to.
Ingredients
Salad
Red Cabbage
Red Pepper
Yellow Pepper
Sugar Snap Peas
Carrot
Spring Onion
Toppings
Cashews
Pomegranate seeds
Dressing
2 tblspn Tahini
1 tblspn Lemon juice
1 tblspn Olive Oil
2 – 4 tblspn water to thin
Directions
Start by chopping all the salad ingredients – some sliced thinly, some chopped small, some grated. Add to a serving dish. Mix it up.
Toast the Cashews slightly
Make the dressing – Mix the tahini with the lemon juice (will thicken this is normal)
Add Olive Oil and Sea Salt Flakes. Slowly whisk in the water until smooth and pourable. Creamy but drizzable.
Drizzle the Tahini Dressing over the chopped salad. Sprinkle the Cashews and the Pomegranate seeds on top.
Voila
Made with Love