Beetroot & Orange Salad with a Honey Mustard Dressing

Salad:

• Salad greens (lambs lettuce works well) and optional raw veg (e.g cucumber)
• 1 medium cooked beetroot, cut into small chunks
• 1/2 orange, peeled and segments cut into thirds
• 1/2 can chickpeas, rinsed
• 1 tbsp sunflower seeds
• 1 tbsp dried cranberries

Dressing:

• 2 tbsp olive oil
• 1 heaped tsp mustard
• 2 tsp Honeydew honey
• 1/4 tsp dried basil
• pinch of garlic powder
• salt and pepper

PRODUCTS USED IN THIS RECIPE

Method:

Arrange the salad greens in a bowl

Add the beetroot and orange pieces along with the chickpeas.

In a separate small dish whisk the dressing ingredients together, adjusting amounts to taste

Pour it over the salad and sprinkle on the seeds and cranberries

Tips:

Replace the orange pieces with grapefruit for extra tang

Add a few grains of pollen to the dressing for additional nutrients

Pickled beetroot works just as well