Rainbow Super Salad

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!

Yields4 ServingsTotal Time20 mins

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 1.50 cups frozen peas
 2 tins corn kernels
 2 carrots
 2 medium beetroot
 4 large leaves red cabbage
 3 tbsp balsamic vinegar
 1 lemon
 ¼ cup pumpkin seeds
 ¼ cup hazelnuts (or your favourite kind of nuts)
 Optional: 4 tsp sesame seeds to garnish

1

Place peas and drained corn in a large pan and warm over a high heat for 3-4 minutes, stirring often.

2

Grate carrots and beetroot and chop the cabbage into thin strips.

3

Once peas and corn are warmed through, take off the heat and mix in the carrots, beetroot and cabbage.

4

Chop the hazelnuts and add to the pan, along with the balsamic vinegar, juice of one lemon and pumpkin seeds. Stir well.

5

Serve in bowls with a garnish of sesame seeds if desired.

Ingredients

 1.50 cups frozen peas
 2 tins corn kernels
 2 carrots
 2 medium beetroot
 4 large leaves red cabbage
 3 tbsp balsamic vinegar
 1 lemon
 ¼ cup pumpkin seeds
 ¼ cup hazelnuts (or your favourite kind of nuts)
 Optional: 4 tsp sesame seeds to garnish

Directions

1

Place peas and drained corn in a large pan and warm over a high heat for 3-4 minutes, stirring often.

2

Grate carrots and beetroot and chop the cabbage into thin strips.

3

Once peas and corn are warmed through, take off the heat and mix in the carrots, beetroot and cabbage.

4

Chop the hazelnuts and add to the pan, along with the balsamic vinegar, juice of one lemon and pumpkin seeds. Stir well.

5

Serve in bowls with a garnish of sesame seeds if desired.

Rainbow Super Salad