Raw rainbow salad with toasted pitta chips

Name: Raw rainbow salad with toasted pitta chips
Prep time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 2 essential Waitrose Pittas, opened; 3 tbsp olive oil; 15 sprigs thyme, leaves only; 3 garlic cloves; 400 g bunched beetroot; 300 g carrots, peeled and finely shredded; 200 g cavolo nero, stems removed, finely shredded; 400 g courgettes, trimmed and finely shredded; 150 g pack mixed radishes, trimmed and finely sliced; 180 g lentil sprout mix or alfalfa sprouts; 25 g pack chives, finely chopped; 150 g tahini; Juice of 2 lemons

This low fat, vegetarian salad is a rainbow in a bowl.

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VegetarianLow fat

Serves6
CourseAccompaniment
Prepare20 mins
Cook-
Total time20 mins

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Ingredients

2 essential Waitrose Pittas, opened
3 tbsp olive oil
15 sprigs thyme, leaves only
3 garlic cloves
400g bunched beetroot
300g carrots, peeled and finely shredded
200g cavolo nero, stems removed, finely shredded
400g courgettes, trimmed and finely shredded
150g pack mixed radishes, trimmed and finely sliced
180g lentil sprout mix or alfalfa sprouts
25g pack chives, finely chopped
150g tahini
Juice of 2 lemons

Method

Preheat the oven to 180°C, gas mark 4. Brush the outsides of the pittas with a little olive oil and sprinkle over the thyme leaves. Cook on a baking tray, oiled side up, for 15 minutes until crisp and golden. Remove and leave to cool. Cut 1 of the cloves of garlic in half and rub it over the pitta. Break the bread into large pieces and set aside.
Place the beetroot, carrot, cavolo nero, courgettes, radishes and sprouts in separate piles in a large shallow bowl. Scatter the chives over the top.
Crush the remaining garlic cloves. Mix the tahini with 150ml boiling water until smooth. Add the garlic and whisk in the lemon juice then season. Dress the salad immediately before serving with the chips on the side.