Rainbow salad

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Ingreadient

2 carrots
250g mixed baby tomatoes, halved
1 yellow pepper, deseeded and finely sliced
3 tbsp Garner’s Spiced Pickled Cabbage, drained
100g blueberries
25g pack coriander, roughly chopped, to serve
2 limes, juice
1 avocado
1 garlic clove
3 tbsp olive oil
ground cumin

Step by step

1. Peel the carrots, then cut into ribbons using a vegetable peeler and place into a bowl with the other vegetables and the blueberries. Toss together with a pinch of sea salt flakes.
2. For the dressing, I whizz everything together in a smoothie maker, adding a splash of water (4-5 tbsp) to adjust the consistency to that of double cream, then season.
3. Dress the salad – ideally the day before so the dressing can soak in and mix with the vegetables better. Scatter with the coriander just before serving