Green salad with grated carrot, beetroot and toasted pumpkin seeds

Handful of mixed green salad leaves
2 carrots
1 beetroot
2oz/50gms pumpkin seeds
3 tbsp olive oil
1 tbsp white wine vinegar
1 bare tsp honey
1 bare tsp wholegrain mustard
Salt and pepper
  • Put all the olive oil, vinegar, honey and mustard into a jam jar and shake with lots of freshly milled black pepper and a pinch of salt
  • Tear the mixed green salad
  • Grate the carrots and beetroot
  • Toast the pumpkin seeds
  • Mix all the ingredients together
Original Source: 

Izzy Silvester