Fresh summer salad

Chef Alison Lambert has got a fresh and delicious idea for your summer menu. Her Raw Beetroot, Carrot & Fennel Salad is perfect for your next backyard barbecue with friends.

Raw Beetroot, Carrot & Fennel Salad

Serves 4

Amazing summer recipes to up your entertaining

Ingredients

1 beetroot, grated
2 carrots, peeled and grated
1 bulb fennel, sliced thinly and handful of fronds
½ cup sprouts – any variety
1 cup cooked quinoa, brown rice or cracked wheat

12 mint leaves, torn
Small handful flat leaf parsley leaves, roughly chopped
1 lemon, zest and juice
Sea salt flakes
2–4 tbsp extra virgin olive oil

Method

Add the beetroot, carrots, fennel, sprouts, quinoa, mint and parsley into a large bowl. Squeeze over lemon juice. Season well with salt. Finish with enough olive oil to moisten the salad (approx 2 tbsp).

Toss well to combine, taste and adjust if necessary. Serve at room temperature.

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