A colourful salad to brighten up your summer. 


  • Salad

  • 4 carrots, peeled and grated

  • 1 beetroot, raw, peeled and grated

  • Large handful of mint leaves, chopped

  • Small handful of coriander leaves, chopped

  • 1 cup, Tamari coated almonds, roughly chopped

  • 1/2 cup currant

  • Dressing

  • 1 chilli de-seeded and chopped finely (long red for milder flavour, short red for hot)

  • 1 teaspoon of ginger, finely grated

  • 1-2 tbsp of freshly squeezed lemon juice

  • 1 tbsp apple cider vinegar

  • 1 tsp ground sumac

  • 4 tbsp olive oil

  • Salt and pepper to taste


  • 1.

    Mix carrots and beetroot in a large bowl.

  • 2.

    Toss in mint and coriander leaves.

  • 3.

    Add almonds and currants.

  • 4.

    Whisk dressing ingredients together, and then pour over to serve.


Exclusive recipe fromĀ Rebecca Searles, the founder of Family Garden Life.

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