Rainbow Salad

This salad is full of vegetables which are very good for you, This meal  is suitable  for vegans too!  You can make your own crispy croutons, which are very easy to make, but very delicious!

Ingredients:

  • mixed salad leaves
  • 2tbsp  extra virgin olive oil
  • 1tbsp  mustard seeds
  • 250g freash peas
  • Yellow and orange peppers, cut into strips
  • 12 cherry  tomatoes, halved
  • 2  carrots, cut into strips
  • 8 babycorn, cut in half
  • 1tbsp  sesame seeds
  • 2tbsp  pumpkin seeds

Dressing:

  • 2tbsp extra virgin olive oil
  • 1/2tbsp basalmic vinegar
  • 1tbsp soy sauce
  • 1tbsp runny honey
  • chopped mint
  • salt and pepper

Croutons:

  • 6 slices of bread
  • 2tbsp  extra vingin olive oil

 

Method:

  1. Cut shapes of the bread, using cookie cutters. Brush the bread with olive oil and  bake in the oven for about 5 minutes until golden brown.
  2. Place all ingredients for the dressing in a blender. Blend until smooth. Season with salt and pepper according to your taste.
  3. Put your mixed leaves into a colander and wash. Drain well. Make a large bed of the leaves in a serving bowl. We picked our own mint from the garden.
  4. Scatter the pepper strips, fresh peas and tomato halves on top of the salad leaves.
  5. Heat the olive oil in a large frying pan.  Then add the carrots and babycorn Cook them until just tender  then tip the salad ingredients in the serving bowl. Drizzle the dressing over the salad. IMG_2252

Enjoy with homemade quiche which you’ll find in my next blog