About five years ago my mum took me to an amazing place for lunch, a little tea shop on a farm. The farm produced the majority of the ingredients for the items on the menu, which ranged from sandwiches, to salads, to cakes. My mum and I opted for mix of all the salads on offer. My mind was blown away at how amazing these salads tasted. One of them was grated beetroot and carrot with a dressing (I forget the exact dressing), another was grated courgette with poppy seeds dressed with olive oil. With the recent warm weather and wanting to focus on anti-inflammatory eating, I have found myself craving a delicious salad that’s more that just lettuce. So today I am sharing my favourite salad recipe from this week that has made up the majority of my lunches.

Ingredients
A handful of lettuce (I used pre-packaged for ease, baby leaf and beetroot salad)
2 mushrooms, thinly slices and lightly pan fried, no oil
1/2 carrot, grated
1/2 beetroot, grated
1 soft boiled egg, shell removed and cut into wedges
4 plum tomatoes, sliced in half length ways
1 tablespoon houmous, I used plain
3 broccoli heads, chopped very finely and fried (I used the pan after I cooked the mushrooms and cooked in water to limit the amount of oil)
1 tablespoon raisins
10g vegan cheese, grated (I like Asda range strong cheddar)

Toppings
Drizzle of Olive oil
Baslamic glaze to drizzle over the top, I like Waitrose’s
1 tablespoon mixed seed mixed, sprinkled at the last minute over the salad

1. Prepare all of the ingredients as listed above and place on plate/bowl.
2. Drizzle over the olive oil and balsamic vinegar. Sprinkle over the seeds. Enjoy!