This salad is a great simple one that doesn’t take long but feels great and keeps well for the next day.
You’ll need to boil and peel a beetroot and slice it up.
For the salad dressing I used three big tablespoons of tahini mixed with a dash of olive oil, salt, pepper, crushed garlic and some grated ginger.
Chop up the kale finely and mix it with the warm cooked beetroot, two cooked carrots and one zucchini.
Add the dressing.
Once it’s all evenly mixed, sprinkle chia seeds over the salad for extra protein and fiber and you’ll all done.
This weekend we were in the north of France enjoying the (much) cooler weather. Upon arrival I discovered my unicorn cookie cutter that had arrived in my letter box and boy am I excited to make unicorn shortbreads! Magical.
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