This salad is jam-packed with antioxidants and takes only minutes to whip up. It goes beautifully with lentils and makes a perfect light but filling lunch.
Makes 1 portion
1 large carrot
1 small beetroot
A handful of coriander
1 celery stick
1 apple
A small piece of ginger
A handful of baby spinach
½ lemon, juiced
10g pumpkin seeds
150g puy lentils
Place the carrot, beetroot, coriander, celery, apple and ginger in the bowl of a food processor and pulse into small pieces. Alternatively just chop into small pieces by hand or use a spiralizer for the beetroot and carrot.
Serve on a bed of baby spinach with the puy lentils, pumpkin seeds and lemon juice over the top.
