Beansprout, carrot and courgette salad
Try this tasty, fresh salad as a delicious lunch.
It’s important that you serve a salad as soon as you’ve prepared it. The longer it has been ‘cut’ the more nutrients are lost. And anyway…its tastes so good – why wait?!
Serves 6
Ingredients
275g (10oz) grated carrot225g (8oz) grated courgette170g beansprouts1 red pepper finely sliced85g frozen sweetcorn, thawed3 tbsp pumpkin seeds3 tbsp sunflower seeds
For the dressing:
2 tbsp olive oilJuice of one lemon1 tbsp balsamic vinegar1 tsp wholegrain mustard
Method
Peel the carrots and wash the courgettes and grate both coarsely
Wash and slice the red pepper. Combine all the ingredients in a large serving bowl.
To make the dressing, simply mix all the ingredients and give a quick whisk. Pour the dressing over the salad and serve.