This light, fresh salad couldn’t be easier to make – and it’s so full of flavour that you’ll want to make it again and again. Try it as a starter, or a light lunch.
Preparation time: 5 minutes
- 1 carrot
- 4 asparagus spears
- 4 radishes
- 2 tsp cold-pressed rapeseed oil
- Juice of ½ lemon
- 2 tsp raw honey
- 1 tsp chia seed
What to do
Use a vegetable peeler to ribbon the carrots and asparagus spears then cut the radishes into thin slices.
Combine the rapeseed oil, lemon juice and honey, season and beat well to combine.
Toss the veg in the dressing and sprinkle with chia seeds.
Indian chicken & carrot salad
- 200g cooked roasted chicken, shredded
- 1 large carrot, grated
- 20g toasted flaked almonds
- 20g sultanas
- 2 handfuls watercress, rocket and spinach salad
- ½ tsp cumin seeds
- ½ tsp coriander seeds
- 3 tbsp fat free natural yogurt
- 1 tbsp chopped mint
What to do:
Mix together the chicken, carrot, almonds, sultanas and salad.
Toast the seeds for 1 minute in a small frying pan and crush lightly in a pestle and mortar then stir into the yogurt with the mint. Toss into the salad and serve.