January 16, 2019

Serves 6

Reset: Suits all phases
Great Shape: vegetable, fat

Ingredients

2 fennel bulbs (white and light green parts only)
2 celery stalks with leaves
10 radish
4 spring onions
5 sprigs mint
5 springs flat parsley
2 Tbsp sunflower seeds
1 lemon, juiced
⅓ cup olive oil
Salt and pepper to taste


Method

  1. Wash vegetables and soak in a bowl of iced water for 30 mins.
  2. In a large salad bowl add the fennel, celery and stalks all finely sliced. Finely slice the radish and spring onions.
  3. Add finely chopped mint and parsley.
  4. Dry roast the sunflower seeds in a pan until fragrant. Add to the salad bowl.
  5. Mix the lemon juice, olive oil and salt and pepper together. Pour over the salad and toss gently.

Serve immediately with protein of choice and enjoy!!

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