SUMMER RIBBONED CARROT AND BEET SALAD
6 Med-Large carrots, shaved into ribbons
4 Beetroots, cut into thin rounds with a mandolin
6 Radishes, cut into thin rounds with a mandolin
2 Rounds feta cheese, crumbled
1 cup Pumpkin seeds, lightly toasted
3 tbsp extra virgin olive oil
2 tbsp apple cider vinegar
1/2 tsp crushed garlic
2 tsp Dijon mustard
1 tsp honey
1 tbsp fresh coriander leaves
Freshly ground salt and pepper
Arrange the carrot ribbons on a platter and dot the beetroot and radish shavings in between.
Sprinkle the crumbled feta and toasted pumpkin seeds over the top.
Place the extra virgin olive oil, apple cider vinegar, garlic, mustard, honey and coriander leaves in a bowl.
Blitz for a couple of seconds with a hand blender.
Season with salt and pepper.
Drizzle the dressing over the prepared ribbon salad just before serving.