Serve a colourful and tasty collection of salads for family and friends.
Makes 2-3 cups
1 cup finely diced celery
1 cup cooked cracked wheat
1 cup finely chopped parsley
10 cherry tomatoes, chopped
2 spring onions, sliced
¼ cup finely chopped mint
1 Tbsp pesto [see our recipe]
¼ cup olive oil
¼ cup lemon juice
freshly ground black pepper, to taste
Combine celery, wheat, parsley, tomatoes, spring onions and mint together in a bowl.
Mix pesto, oil, lemon juice, salt and pepper together in a screw top jar, shake well then pour over the vegetables.
Stir well, cover and leave in refrigerator until required.
Images: [see our recipes]
Left top: Lettuce, green beans and cashews
Left middle: Beetroot and cabbage slaw
Top middle: Diced vegetable salad
Top right: Yams and tomatoes
Middle right: Celery tabbouleh
Bottom right: Anchovy and garlic spread
Nutrition Information Panel
|- saturated fat||1.3g|