Vital Force Naturals

This is a super versatile salad that keeps for days and actually improves in the fridge. The beauty for me is that you can mix and match the grains, leaves, fruit and nuts depending what you have in your cupboard. And a little goes a long way so it’s great just on it’s own as a light lunch or teamed with smoked fish and a green salad for a more substantial dinner

Serves 4 to 6
3 grated carrots
2 grated beetroots
1 cup cooked quinoa
3 plump dried figs chopped finely
1/2 cup toasted cashews chopped
1 cup chopped spinach
2 tablespoons lemon juice
2 tablespoons cider vinegar
1 teaspoon Himalayan salt
3 tablespoons virgin olive oil
black pepper
Hot sauce

In a large bowl combine the carrots, beetroots, quinoa, figs, cashews and spinach. In a small bowl combine the lemon juice, vinegar and salt, whisk in the olive oil then pour over the salad. Sprinkle with black pepper and hot sauce to taste and stir to combine well and eat yum yum 🙂

Alternative ingredients:
The recipe actually calls for bulgur wheat but I prefer quinoa, personal preference. Use whatever grain you have or like i.e. rice, cous cous, millet, buckwheat etc. Instead of figs try any dried fruit – dates, apricots, raisins, cranberries etc. Instead of cashews whatever your preference for nuts – almonds, hazel, walnut etc. The recipe calls for parsley but I usually make this with either spinach or rocket depending on my mood. Try with other leaves – lettuce, watercress, kale, cabbage etc.

Taken from The French Market Cook Book by Clotilde Dusoulier – chocolateandzuccini.com