With a bank holiday close on the horizon this salad is perfect for adding some seasonal, colourful flavours and textures to barbecues and summer lunches. The salad itself is completely vegan and raw and the intense sweet flavours of beetroots, apple and celeriac are enhanced by an amazingly vibrant and zingy dressing made from poppy seeds, agave nectar and fresh orange juice.

Serves 4

Ingredients

3 mixed beetroots

1 small celeriac

2 carrots

1 sweet apple

4 radishes

2 spring onions

4 tbsp pomegranate seeds

3 tbsp raw hazelnuts, chopped and toasted

2 tbsp fresh tarragon, chopped

For the dressing

1 tbsp poppy seeds

4 tbsp apple cider vinegar

2 tbsp agave nectar

2 tbsp fresh orange juice

freshly ground salt & pepper

Method

Peel the beetroots, then use a mandoline set on its thinnest setting to slice them into discs into a large mixing bowl. If you don’t have a mandoline, peel the flesh with a vegetable peeler to get long ribbons.

Peel the celeriac, then continue to peel the flesh to get really nice long ribbons. Do the same with the carrots, then add both to the bowl.

Slice the apple, radishes and spring onions as thinly as possible with a sharp knife and add to the bowl with the pomegranate seeds.

To make the dressing, simply combine all the ingredients together in a small bowl.

Pour all the dressing over the vegetables, mix well then chill in the fridge for at least 15 minutes. The acidity in the dressing softens the vegetables and intensifies the flavours.

Serve with a sprinkling of chopped toasted hazelnuts and chopped fresh tarragon.

This salad recipe was adapted from Avant-Garde Vegan Recipes by Gaz Oakley: https://www.avantgardevegan.com/my-recipes/