This is great lunch box salad or a side salad to a meat course.

You will need:

200g of cooked carrots cut into large chunks (boil them in seasoned water until just tender)
a handful of rocket

300g cooked spelt
2 tsps of olive oil
1 tsp balsamic vinegar

For the Dressing

1 teaspoon of desiccated coconut

2 tsps of olive oil
1 tsp balsamic vinegar

1 lemon, zest and juice
1 orange, zest and a squeeze of juice

2 tablespoons of agave syrup
50g hazelnuts, roughly chopped and dry toasted (without any oil) in a pan
1 teaspoon of salt

 

To make the dressing: combine all the ingredients

Mix with the rest of the ingredients


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