Autumn Slaw with Kale, Beets and Seeds
This is a vibrant salad to eat in early autumn, packed full of so many nutritious veg.
The recipe comes from organic ambassador and climate-friendly chef, Tom Hunt - he recommends playing around with different ingredients as the season changes.
As the winter hits substitute the blackberries for dried fruits and include whatever raw veg you have, from kohlrabi to celeriac.
- 200g carrots, grated
- 1 small beetroot (about 150g), grated
- 3 beet tops or kale leaves, shredded
- 2 tbsp sunflower seeds
- 2 tbsp pumpkin seeds
- A handful of sprouted mung beans
- 1/2 lemon, juiced
- A small bunch parsley, roughly chopped
- 150g blackberries
Prepare all of the ingredients. When you are ready to eat, simply mix together and serve.