Raw carrot and beetroot salad with toasted toppings

Method:

Create long strands with your beetroot and carrots by either peeling, grating, thinly chopping or spiralising (keeping the veggie skin which holds plenty of nutrients!)

Pop the nuts and seeds on medium heat in a frypan, sprinkling over a little tamari sauce and cumin.

Thinly slice the red onions and mix together with all the remaining ingredients (reserving some mint (or coriander) leaves, cranberries and toasted seeds to garnish)

Whisk the dressing ingredients and toss it through the salad.

Sprinkle your garnish, and enjoy!

Ingredients:

4 beetroot

4 carrots

1 red onion

1 handful spinach leaves

1/2 cup dried cranberries

1/4 cup almond slithers

1/4 cup pumpkin seeds

A dollop of tamari

1/2 tsp cumin

1/2 cup mint or coriander leaves

For the dressing

Juice of half an orange

1 tbsp tahini

5 tbsp balsamic vinegar

2 tbsp olive oil

Salt and pepper to taste

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