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Root vegetable salad
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Total Time:
20 minutes
Elevate your kids' salad game with whimsical ribbon-cut veggies for a fun and satisfying crunch.
Ingredients:
  • 3 carrots
  • 3 raw beetroots (different colours if possible)
  • 1 bunch of radishes
  • 1 celery heart (with leaves)
  • ½ a small radicchio or 1 baby gem lettuce
  • 1 fennel bulb
  • 1 lemon
  • ½ a bunch of fresh mint
  • 5 tablespoons extra virgin olive oil
Instructions:
  • - Carefully peel the carrots and beetroots over a chopping board using a Y-shaped peeler, discarding the peelings. - Shave the carrots and beetroots into thin wavy strips using the Y-shaped peeler, then place in a large mixing bowl. - Remove tops and tails from radishes, finely slice, and add to the bowl. - Trim and slice the celery along with any paler inner leaves, then add to the bowl. - Trim and slice the lettuce, discarding outer leaves and tough stalks, then add to the bowl. - Finely slice the fennel bulb, reserving the leafy tops for later, and add to the bowl. - Cut the lemon in half and squeeze the juice into a small bowl or jam jar, catching any pips with your fingers. - Finely chop the mint leaves, reserving baby leaves, and add to the bowl with the lemon juice. - Mix in extra virgin olive oil and whisk with a fork or shake in a jar until well combined. - Taste the dressing and season with a pinch of salt and pepper if desired. Pour over the vegetables and mix well. - Transfer the dressed vegetables to a serving bowl, sprinkle fennel tops and reserved baby mint leaves, and serve.

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