Summer Veg Coleslaw

A couple of minutes grating and chopping and you have a generous bowlful of delicious, juicy veggies that only need a light citrus dressing. It is lovely with barbecued or grilled salmon or chicken or with hummus in a pitta bread for an easy lunch. You can also just eat it on its own, with maybe a handful of nuts.

Makes 1 lunch

1 carrot, grated

1 small courgette, grated

2 spring onions, sliced

3 radishes, sliced

1 tbsp pumpkin seeds

1 handful mint leaves

1 tsp extra virgin olive oil

squeeze of lime or lemon juice or 1tsp white wine vinegar

salt and freshly ground black pepper

1. Put the carrot, courgette, spring onions, radishes, pumpkin seeds and mint leaves in a bowl, and mix.

2. Drizzle over the oil and squeeze over the lime or lemon juice (or pour over the vinegar). Add salt and pepper and mix well. That’s it!