This is a vibrant salad to eat in autumn full of so many raw nutrients. Play around with different ingredients as the season change as winter hits substitute the blackberries for dried fruits and grate whatever raw veg you have from kohlrabi to celeriacs.
Tom Hunt is an award-winning chef, food educator, writer, climate change activist and author of Eating for Pleasure, People & Planet. https://www.tomsfeast.com
Ingredients
• 200g carrots, grated
• 1 small beetroot (about 150g), grated
• 3 beet tops or kale leaves, shredded
• 1 tbsp sesame seeds
• 2 tablespoons sunflower seeds
• 2 tablespoons pumpkin seeds
• A handful of sprouted mung beans
• ½ lemon, juiced
• Extra virgin olive oil
• A small bunch parsley, roughly chopped
• 150g blackberries
• Salt and black pepper
Method
1. Toast the sesame seeds in a dry pan until they brown slightly.
2. Grate the carrots and beetroot into a large bowl.
3. Add the shredded beet tops or kale, sunflower and pumpkin seeds, toasted sesame seeds, sprouted mung beans, parsley and blackberries.
4. Dress with the lemon juice and a splash of extra virgin olive oil, season with salt and pepper, then toss together and serve.
Notes
The raw carrots also taste nice dressed with a touch of orange juice and a pinch of cinnamon.
Storage: the salad will keep for three days in the fridge but is best eaten straight away.
