It doesn't get much more colourful and nutrient packed than this! A dish that looks like a party and is one you'll be celebrating when you feel the benefits of all the vitamin A, C, K, fibre and folic acid that it contains!
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Place peas and drained corn in a large pan and warm over a high heat for 3-4 minutes, stirring often.
Grate carrots and beetroot and chop the cabbage into thin strips.
Once peas and corn are warmed through, take off the heat and mix in the carrots, beetroot and cabbage.
Chop the hazelnuts and add to the pan, along with the balsamic vinegar, juice of one lemon and pumpkin seeds. Stir well.
Serve in bowls with a garnish of sesame seeds if desired.
Ingredients
Directions
Place peas and drained corn in a large pan and warm over a high heat for 3-4 minutes, stirring often.
Grate carrots and beetroot and chop the cabbage into thin strips.
Once peas and corn are warmed through, take off the heat and mix in the carrots, beetroot and cabbage.
Chop the hazelnuts and add to the pan, along with the balsamic vinegar, juice of one lemon and pumpkin seeds. Stir well.
Serve in bowls with a garnish of sesame seeds if desired.