Rainbow Salad FoodRevolution day

So I just have to share with you this pretty salad I made the other day. It was Jamie Oliver who brought this beauty to my attention with his great initiative: Food Revolution day!

I love this initiative, as it focusses on cooking food from scratch and how it makes you a happier person. As its important to start young, Jamie Oliver got the kids involved too! All over the world kids joined his revolution day. You can check out #FRD2014 and you’ll see loads of cooking went on.

The recipe Jamie was making that day was called the Rainbow Salad wrap. I decided to make that for the mini and for myself a slightly different version, skipping the wrap. Jamie also mentioned using products you have at home and that fit perfectly in my #nowaste challenge. Oh and who doesn’t want to participate in breaking a world wide record.

Here you can find the recipe for the Rainbow Salad Wrap. Below is my slightly adapted version, a Rainbow Salad
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1 beet root – julienned or grated
2 small carrots – julienned or grated
75 gr Lettuce – cut up in to smaller pieces
1 small pear – julienned or cut up in to smaller pieces
30 gr of Feta cheese – crumbled
1/4 bunch of mint – chopped
1/4 bunch flat leaf parsley – chopped (you can substitute coriander as well)

The dressing
5 TBsp of Yoghurt
1/2 tsp of Mustard
2 TBsp of Olive oil
1 tsp of Honey

In a bowl mix in all ingredients til you get a nice rich creamy sauce. Set aside.

Was your carrots and beet root until they are nice and clean. Scrubbing helps 😉
Now in  big bowl start grating your carrots and beet root.
Add in you lettuce, pear and the herbs.
Start by drizzling half of the dressing over the salad and mix in well.
Crumble your feta and add on top of the salad.
Also serve the rest of the dressing on the side.

I think it would be perfect to serve it with some grilled chicken or fish or even BBQ meat would be great!

Rainbow salad almost done wrap galore

Want to make some more yumminess? Check out my other recipes!