It was just the right thing to use up some stuff from the fridge before heading out on holiday.
1/4 red cabbage sliced
1/2 large carrot grated
1 radish chopped
1/3 cucumber chopped
1/4 red pepper (capsicum) chopped
1 handful raisins
1 handful sunflower seeds
A squirt of lemon juice
1 Orange peeled & roughly chopped
Generous splash of raspberry vinegar
Pulse in the food processor a few times
Sprinkle half can of chickpeas on top
Garnish with mustard microgreens (yum from Thames Saturday market stall)
What a fabulous lunch! It was pretty, wonderful mix of textures & awesome flavour.
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