Crudo veg salad
- Preparation and cooking time
- Total time
- Easy
- Serves 4 as a starter
Skip to ingredients
- 1 medium carrotthinly shaved
- 4 baby courgettesthinly shaved
- 1 small fennelthinly sliced
- 4 radishesthinly sliced
- 1 Pink Lady applecored and thinly sliced
- 1 medium candy beetrootpeeled and thinly sliced
- a small handful of leaves mint
- a small handful of leaves basil
DRESSING
- 4 tbsp extra-virgin olive oil
- 1 lemonzested and juiced
- 1 red chilliseeded and finely chopped
- kcal176low
- fat12g
- saturates1.8g
- carbs11.2g
- sugars8.9g
- fibre4.3g
- protein3.7g
- salt0.3g
Method
step 1
Put the carrot, courgettes, fennel, radishes and apple in a bowl filled with iced water, and leave for 5-10 minutes – this will make them crunchy.
step 2
Drain well and pat dry on kitchen paper.
step 3
Whisk together the extra-virgin olive oil, lemon zest and juice and red chilli with some seasoning in a bowl, then add the beetroot and vegetables.
step 4
Toss well, scatter in the herbs, spoon onto a platter and serve.