Personal favourite of mine in summer – simple, tasty, packed with nutrients. Micro greens or herbs are a sensational addition if you can find them at the markets. I’ve found them at organic vegetable stalls bundled in bags. Add a protein of your choice to keep you satisfied for longer – chickpeas, pine nuts, pistachio, pumpkin seeds, walnuts, fresh fish, poached chicken, boiled egg, sliced lamb…… Fantastic for lunch or dinner.

Serves 4

Ingredients:

  • 1 Lebanese cucumber, chopped
  • 2 big handfuls baby spinach leaves
  • 1 big handful sprouts, of your choice (or micro greens if available)
  • 1 red capsicum
  • 1 yellow capsicum
  • 1 small red onion, sliced
  • 250 g cherry tomato, halved
  • 6 spring onion, sliced
  • 1 bunch mint, remove stalks, chop leaves
  • 1 bunch parsley, big stalks removed, chopped
  • ½ tsp Sea, Himalayan or Celtic salt
  • Pepper, freshy ground

Dressing:

  • 3 tablespoons cold pressed olive oil or flaxseed oil
  • 3 tablespoons lemon juice
  • 1 clove garlic, minced
  • 2 tablespoon pomegranate molasses, optional (if available)

Method:

  1. Add all salad ingredients to a large bowl. Season with salt & pepper.
  2. Combine all dressing ingredients in a small bowl. Mix. Pour over salad just before serving and mix well.
  3. Serve with a protein of your choice.

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