Summer Superfood Slaw

Serves 2

Delighted to say that these veggies were picked my me and the kids this weekend — there is something quite magical about it! Fresh in season now, this salad contains crunchy beetroot, carrot and courgettes, topped with spelt, a super seed mix and sprouted mung beans with a lemony tahini dressing. It provides 335 calories, 5g of fibre and 11g of plant-based protein. But perhaps more importantly, it provides a massive 108% of my vitamin A requirements, and 25% of my Iron, which is great news for all of you vegans out there.

I always keep a pre-cooked pouch of various wholegrains in my pantry to that I can make a healthy meal in a snap. And this salad is no exception — given that all of the vegetables are raw, it’s just a matter of making the dressing and mixing all of the ingredients together. Any pre-cooked grains works well here — quinoa, faro or freekah are also deliciously nutritious.

Nutrition Info: Beetroot is just coming into season here in the UK and is an excellent source of folic acid. The pigment that gives beetroot its rich purple colour is a phytonutrient called betacyanin and is a powerful antioxidant. Beetroots are also a very rich source of glutamine, which is an amino acid that is essential to the health of the intestinal tract.

INGREDIENTS

For the Salad

· 1 tbsp Pumpkin Seeds

· 1 tbsp Sunflower Seeds

· 1 tbsp Roasted Buckwheat Groats

· 1 Carrots — raw

· 1 Courgette — raw

· 1 Beetroot — raw

· 125g Cooked Spelt

· Handful of fresh sprouts (I used mung bean but any kind will work)

· Handful of fresh Dill

For the dressing

· 1 tbsp dried Dill

· Juice and zest of 1 Lemon

· 30g Light Tahini

· 1 tsp Pomegranate Molasses

· Himalayan Salt

· Fresh Pepper

· Water to thin as desired, but I like mine thick!

METHOD

· Mix all of the dressing ingredients in a bowl and combine well.

· Peel the beetroot.

· Chop the dill.

· In a salad bowl, coarsely grate all of the vegetables.

· Add the pre-cooked spelt.

· Sprinkle with the seeds, dill and whatever sprouts you can get your hands on. The sprouts are optional, but really up the nutritional profile of this dish.

· I find it best to use my hands to combine the dressing with the salad, as it is quite thick.

· Garnish with fresh dill and serve.

Note: If you are cooking the spelt yourself — preferably soak overnight, rinse well and cook on a medium heat with 1 part spelt to 3 parts water for 45–60 minutes. Follow instructions on individual packet as some have a quicker cooking time than others.

Calories — 335

Carbohydrates — 36g

Fat — 15g

Protein — 11g

Fibre — 5g

Vitamin A — 108%

Vitamin C — 38%

Calcium — 19%

Iron — 25%