RAINBOW RAW SALAD

This is a Goodbye Winter, Hello Spring Salad. It’s a kaleidoscope of colours that you can change around with other firm fresh raw vegetables, like finely shaved fennel, or golden beets or celery. The quantity of vegetables is a guide only, so feel free to add a few more as there’s plenty of dressing to coat a couple more carrots, radish or an extra broccoli stem, for instance.

serves 4 or 6 as a side accompaniment

4-6 radish, finely shaved on mandolin

1 small purple or green kohlrabi, ends and leaves trimmed, finely shaved on mandolin

2 large oca yam, finely shaved on mandolin

4 organic carrots (peeling is optional), finely shaved on mandolin

2 broccoli (or 4 broccolini) stems trimmed, finely shaved on mandolin

1 lemon or ruby grapefruit, segmented

½ bunch mint, finely chopped

Dressing

Finely grated zest and juice of one lemon or ruby grapefruit

1 ½ tablespoons honey

2 tablespoons Hart’s Farm cider and white wine vinegar

4 tablespoon extra virgin olive oil

Whisk all the dressing ingredients in a large bowl to combine well. Add all the prepared vegetables and toss well to coat. Set aside for 20 minutes, tossing occasionally. The vegetables will soften and lightly pickle. Stir through the citrus segments and the chopped mint. Transfer salad to a serving bowl.

Serve alongside grilled meats, fish or chicken.

Recipe by Fiona Hammond, September 2024