You thought a salad was just, well, a salad… but not when GROW HQ’s Head Chef, JB Dubois, is making it. This crunchy salad works perfectly alongside homemade carrot burgers.
Crunchy Salad with Roast Lemon Dressing
What You Need
- Carrot, cucumber, courgette, pepper (or any crunchy seasonal vegetables)
- Oriental salad leaves and pea shoots
- A selection of nuts and seeds
- 2 lemons
- 2 tablespoons of rapeseed oil
- Pinch of sea salt
How To Make
Instructions:
- Pre-heat the oven to 180˚C
- Cut each lemon in half and place in the oven for 10-15 minutes.
- Squeeze the roast lemon juice into a small bowl and whisk in the rapeseed oil and sea salt.
- Cut all the vegetable into thin strips using a vegetable peeler.
- In a small frying pan on a medium heat gently toast a handful of mixed nuts and seeds for a few minutes.
- In a large bowl mix the vegetables with the oriental salad leaves and pea shoots.
- Pour the dressing onto the crunchy salad and add a touch of sea salt.
- Sprinkle with the toasted seeds and nuts.
What You Need
- Carrot, cucumber, courgette, pepper (or any crunchy seasonal vegetables)
- Oriental salad leaves and pea shoots
- A selection of nuts and seeds
- 2 lemons
- 2 tablespoons of rapeseed oil
- Pinch of sea salt
How To Make
Instructions:
- Pre-heat the oven to 180˚C
- Cut each lemon in half and place in the oven for 10-15 minutes.
- Squeeze the roast lemon juice into a small bowl and whisk in the rapeseed oil and sea salt.
- Cut all the vegetable into thin strips using a vegetable peeler.
- In a small frying pan on a medium heat gently toast a handful of mixed nuts and seeds for a few minutes.
- In a large bowl mix the vegetables with the oriental salad leaves and pea shoots.
- Pour the dressing onto the crunchy salad and add a touch of sea salt.
- Sprinkle with the toasted seeds and nuts.
