Rainbow salad

Name: Rainbow salad
Prep time: 10 min
Total time: 10 min
Yield: 6
Ingredients: 2 carrots; 250 g mixed baby tomatoes, halved; 1 yellow pepper, deseeded and finely sliced; 3 tbsp Garner’s Spiced Pickled Cabbage, drained; 100 g blueberries; 25 g pack coriander, roughly chopped, to serve

John Whaite's crunchy, colourful salad gives a nod to the Pride flag.

4.5 out of 5 stars(7) Rate this recipe

VegetarianHealthyHigh fibre

Serves6
CourseSide
Prepare10 mins
Cook-
Total time10 mins
Plusovernight soaking

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2 carrots
250g mixed baby tomatoes, halved
1 yellow pepper, deseeded and finely sliced
3 tbsp Garner’s Spiced Pickled Cabbage, drained
100g blueberries
25g pack coriander, roughly chopped, to serve

For the dressing

2 limes, juice
1 avocado
1 garlic clove
3 tbsp olive oil
ground cumin

Peel the carrots, then cut into ribbons using a vegetable peeler and place into a bowl with the other vegetables and the blueberries. Toss together with a pinch of sea salt flakes.
For the dressing, I whizz everything together in a smoothie maker, adding a splash of water (4-5 tbsp) to adjust the consistency to that of double cream, then season.
Dress the salad – ideally the day before so the dressing can soak in and mix with the vegetables better. Scatter with the coriander just before serving.

Typical values per serving when made using specific products in recipe