Get your #healthy on with this raw salad from Rebecca Searles of Family Garden Life. Packed full of flavour (we’re talking a serious tastebud explosion) and amazing health benefits, you’ll be able to pop this on any table and wow your fam, guests or colleagues with it’s vibrant colours.

Salad ingredients

4-5 large carrots, grated
1 beetroot, peeled and grated
1 large handful of mint leaves, roughly chopped
1 small handful of coriander leaves, roughly chopped
1 cup of tamari coated almonds, roughly chopped
1/2 cup of currants

Dressing ingredients

1 chilli de-seeded and, chopped finely
1 tbsp. of freshly squeezed lemon juice
1 tsp. of ginger, finely grated
1 tbsp. of apple cider vinegar
1 tsp. of ground sumac
4 tbsp. high quality olive oil

Method:

  1. Use a food processer with a grating option or a hand-held grater to grate carrots and beetroot and place in large salad bowl.
  2. Roughly chop coriander, mint leaves and tamari almonds, then add to salad bowl.
  3. Add currants.
  4. Slice open chilli and scoop out the seeds to discard, then chop the chilli finely.
  5. Squeeze lemon juice into a small bowl, then stir through chilli, ginger, apple cider vinegar, sumac and olive oil.
  6. Stir dressing thoroughly, then pour over your salad.
  7. Get all up in there and toss salad well.
  8. Serve and enjoy!