I N G R E D I E N T S

Dressing

1 teaspoon WelleCo The Super Elixir™ (in unflavoured)

1 teaspoon balsamic vinegar

1 lemon, juiced

1 tablespoon cumin seeds

1 teaspoon Nigella seeds

3 tablespoons olive oil

1 teaspoon paprika

1/2 teaspoon salt

1 chilli

Salad

1 beetroot

1/8 red cabbage

1/8 cabbage

1 carrot

1 apple

150g mushrooms

1 red capsicum

2 tablespoons chives

30g snow peas

12 cup peas

1 zucchini

1 tablespoon seeds

50g brazil nuts

Dietaries: Vegan + GF

Serves: 4

M E T H O D

Get started by preparing your barley; rinse then simmer in filtered water until tender. Once cooked, pop to one side and allow to cool completely.

Next peel your carrot, beetroot and apple and then grate them together (grate beetroot last so everything doesn’t end up red!)

Slice your mushrooms, cabbage, capsicum, snow peas and zucchini (I’ve spiralized mine) into bite sized pieces.

Chop your brazil nuts, chilli and chives.

Now get started on your dressing; put all your dressing ingredients into a mortar and pestle (a bowl will do if you don’t have one!) and mix together.

Pop all your salad ingredients into a large mixing bowl. Top with dressing, seeds and nuts and then toss.

Serve and enjoy!

Recipe and image credit:@Katie_Ball