Crunchy Beetroot & Radish Salad

Preparation time: 10 minutes

Cooking time: none

Serves:6

Ingredients

50g/2oz sunflower seeds

5ml/1tsp sunflower oil

2 heads of little gem lettuce, washed

50g/2oz watercress

half a cucumber, washed

1 (250g) pack cooked beetroot in natural juices, drained

12 radishes, trimmed

4 spring onions trimmed

Dressing:

juice of 1/2 lemon

60ml/4tbsp sunflower oil

15ml/1tbsp wholegrain mustard

5ml/1tsp clear honey

salt and freshly ground black pepper

Place the sunflower seeds and 5ml/1tsp of oil in a small pan and cook over a medium heat until the seeds are golden and toasted. Leave to cool.
Thickly shred the lettuce heads and place in a large bowl, add the watercress leaves and toss together.
Cut the cucumber into quarters lengthways then thinly slice. Roughly dice the beetroot; thinly slice the radishes and spring onions. Add all of these to the bowl.
Finally place all the dressing ingredients together in a small bowl and whisk together with a fork. Season to taste. Scatter the sunflower seeds over the salad, then drizzle over the dressing serve.

156 calories

3.7g protein

12.5g of fat (of which 1.5g is saturated fat)

7.6g carbohydrate

2.1g fibre

0.24g salt