Radish, broccoli and beetroot salad

Full of colour and crunch - an easy and delicious salad.


Serves 4

1 bunch red radishes, sliced into wedges
½ red capsicum sliced
2 small beetroot, cooked, peeled and sliced
3 cups broccoli florets, blanched
¼ vinaigrette
1 Tbsp sunflower seeds, optional


Place radish, capsicum and broccoli in a bowl.
Drizzle with vinaigrette.
Sprinkle with sunflower seeds.

Variation: replace capsicum with tomato slices.

To blanch broccoli: Place florets in rapidly boiling water for 1-2 minutes. Remove and cool in iced water or cool under cold running water. Drain well.