Recipe courtesy of Psychologies Magazine (September 2016).
‘When we look at beautiful foods, our digestive system starts to wake up, so we might argue that we start eating with our eyes – and this salad is definitely a feast for the eyes.’ Raw chef, Solla Eiriksdottir.
Serves : 4-6
300g red cabbage, cut into thin strips
2 carrots, cut into thin round slices
1 courgette, cut into thin, round slices
1 yellow beetroot, cut into thin, round slices
1 striped or red beetroot, cut into thin, round slices
5 radishes, cut into slices
1 pear, cut in half, cored and cut into thin slices
Seeds of 1 pomegranate
10 dried Incan golden berries
4 tblsp green herbs, such as coriander, mint, basil and parsley finely chopped
For the dressing :
50ml walnut or olive oil
3 tblsp lemon juice
3 tblsp mandarin or orange juice
1 tblsp rice vinegar (or your favourite vinegar)
1 tsp ras el hanout spice
1 tsp onion powder
1/2 tsp sea salt
Step One : To make the dressing, put all the ingredients into a clean jar, put on the lid and shake to mix. Set aside.
Step Two : Put the prepared vegetables into a bowl, and pour over the dressing, then, using your fingers, massage the dressing into the vegetables.
Step Three : Let the vegetables marinate for 15-20 minutes. When ready to eat, put the vegetables into a serving bowl, add the remaining ingredients, toss together, and enjoy.