Green veggie bowl

A fresh, bright crunchy salad for lunch or supper and perfect for a lunchbox! Packed with antioxidants, vitamins and minerals leaving you full of energy and your skin glowing!

Serves 2

Ingredients:

• 1 cup of cooked quinoa (cook your own or use a ready to go pouch)
• 50g rocket leaves (or any salad leaves)
• 2 tbsp hummus
• 2 tbsp of sauerkraut
• 1 ripe avocado
• ½ head of fennel
• 100g broccoli
• 100g peas
• 50g green beans
• 50g sugar snap peas
• 2 spring onions
• 50g olives
• 1 tbps chopped flat leaf parsley
• Juice of 1 lime
• 3 tbsp olive oil
• Sea salt and pepper

Method:

• Prep all the vegetables – finely slice the fennel, avocado and onions; put on one saucepan of boiling water and steam/blanche the broccoli, peas, beans and sugar snaps.
• Build your veggie bowl – by assembling all the ingredients in 2 bowls. Drizzle with lime juice and olive oil and serve.

* Add anything you have to hand to this – a great way to use left over vegetables from your fridge!

** If you are having later /packed lunch box, keep the olive oil and lime juice seperately and dress the salad when you are ready to eat to avoid it going soggy