Summer Salads

Preparing food to take to work is so much easier in the summer time. I could probably prepare a different salad combination every day, although I tend to make a batch to eat two or three days in a row.

This week I got my hands on some lovely beetroot at the local market and was very pleased with the resulting salad. Really simple, really fresh and really tasty. This was made particularly easy by the grating function on my food processor…I really love my food processor!



1 x Beetroot: topped, tailed & grated

3 or 4 large carrots (I alway buy organic when I can, as they taste so much better) – topped, tailed & grated

About 2 cm of root ginger – peeled & grated

2 sticks of celery – cut in 3 lengthways and finely sliced

Black olives to taste

About 1/4 Pack of Feta Cheese

Lightly mix all of these ingredients together (if you mix it too much the whole lot will end up pink!)

Then add:

Juice of 1 lime

1 tbsp of sesame seeds


This gave me two large portions. I ate it for lunch two days in a row, accompanied with some rice-cakes. Would also work really well as a side dish (like a healthier coleslaw perhaps).

Another variation of this is to omit the beetroot, use a couple more carrots and add a tin of cooked (drained & rinsed) chickpeas.


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