GREAT GRATED SALAD

  To make this two-step salad and keep it in the fridge for a couple of days try adding different dressings, flavours and protein on demand. Any salad I don’t finish, I turn into fritters by adding some chia seeds or arrowroot (to soak up the liquid) and an egg or two, forming into patties and frying, or I add them to a soup.

INGREDIENTS:( SEVERS 4)

  • 2 carrots
  • 2 small courgettes
  • 225g (8oz) cauliflower florets or 1 swede
  • 4 spring onions or 1 red onion, finely chopped
  • a dressing of your choice (see below)
  • 75g (3oz) pumpkin seeds and/or sunflower seeds, lightly toasted if wished

Grate the carrots, courgettes and cauliflower or swede. Use a blender with a grater attachment, if possible; that way you can simply add the rest of the ingredients to the blender bowl. Stir through the spring onions or onion and divide among 4 broad glass jars. Top each salad with the dressing of choice and the seeds. Also try any of my build-on variations, including my Rainbow salad in the picture. 

SALAD VARATIONS:

  • Grated pumpkin instead of grated carrot
  • Grated radish or celeriac instead of cauliflower Try a ‘hot’ salad: heat in the microwave( be sure to remove metal or plastic jar lids beforehand. This works well when you add an egg on top.

BUILD-ON SALAD VARIATIONS

RAINBOW ADD: grated beetroot and crumbled soft feta as in the picture. Swap: lightly toasted walnuts for the pumpkin seeds, cooked broccoli for the cauliflower. Dressing: Use  a simple pumpkin purée.

VIETNAMESE CHICKEN ADD: leftover roast chicken, sliced red pepper and mint leaves. Swap: sesame seeds for the pumpkin seeds. Dressing: Asian.

ALKALISING ADD: cooked broccoli florets, cut into very small pieces, and sprouted legumes or the homemade sauerkraut from my book. Dressing: Alkalising.

NICOISE ADD canned tuna (in brine, sustainably fished), quartered cherry tomatoes, chopped anchovies, basil leaves, salt and freshly ground black pepper; feel free to add a boiled egg. Dressing: Frenchy.

TRY THIS –BOTTOMS UP!

If you’re going to tip your salad-in-a-jar into a bowl to serve, put your dressing in the base of the jar, so that when you up-end it, the dressing winds up on top.