Rainbow Salad


  • 1 x Orange Carrot
  • 1 x Yellow Carrot
  • 1 x Zucchini
  • 2 x Roasted Beetroot
  • 100g Feta
  • Handful toasted pine nuts
  • 1 x Sliced red onion
  • 1 X Small bag pea shoots or lettuce/rocket


  1. You can buy Beetroots already cooked but if not, I wrap mine in foil and bake for 45 mins at 180 degrees. Once cooked use rubber gloves or the foil to rub the skin off. Your fingers will get died pink if you don’t have them covered!

  2. Grate the Zucchini and Carrots in to a large bowl

  3. Slice red onion and chop feta in to small cubes and add to bowl

  4. Add pea shoots to bowl

  5. Toast pine nuts gently in dry fry pan

  6. Mix everything together and hey presto!! You can drizzle with Olive Oil and Lemon or use a dressing that you have in your fridge - just watch our for dressings that contain Colours, Flavours and Preservatives.