I tend to eat vegetarian when the Canadian is away for work and lately and this raw energy salad has been hitting the spot. Bright and colourful, it is inspired by the wonderful salad from Ripe Deli in Grey Lynn. They always have such a beautiful selection in their cabinets and freezer meals that are healthy AND delicious. Whenever you’re in Auckland, do check them out.
With this salad, I find the prep rather therapeutic while unwinding for the day. As always when handling raw beetroot, gloves are ideal to prevent stained hands. The beetroot can bleed a lot and while I love the vibrant colour, it can be impossible to remove. You could use a cheese grater for the carrot and beetroot. I prefer to use my julienne vegetable peeler for the long thick strands it produces. These are readily available from all over and they are very affordable. Either way, you want the beetroot and carrot to be similar thickness. This salad relies on the contrast between the vegetables texture and the crunch of the nuts and seeds.
If I have them on hand, I like to add a touch of salad sprouts for an extra crunch and nutritional boost. However the crunch of the pumpkin seeds is enough of a contrast. If packing this for a lunch the next day, keep the dressing separate. Otherwise the whole salad turns into a strange shade of purple that simply doesn’t appeal. This raw energy salad can also be boosted with extra vegetables – capsicum adds a beautiful element, as does shredded kale or spinach.
This can be a gorgeous side salad at a barbecue, or is a complete meal on its own when topped with pan fried haloumi or crumbly feta.
Ingredients
- 2 x beetroot, peeled
- 3 x carrots, peeled
- 1 x spring onion, sliced
- 1/2 cup fresh mint
- 1/2 cup flat leaf parsley
- 1/2 cup mixed cranberries and raisins
- 3 tbsp pumpkin seeds
- 1/4 cup orange juice
- 1/4 cup olive oil
- 1 tbsp honey
- 1 tbsp wholegrain mustard
- Salt and pepper to season
- 200gm haloumi, thickly sliced
