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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Ingredients

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

Method

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.