- 1 carrot grated
- 1-2 beetroot’s grated (depending on size)
- 1 apple grated
- 2 spring onions sliced
- 2 sprigs mint (or coriander) chopped
- 1 tablespoon fresh lemon juice
- 2 tablespoons cold pressed extra virgin olive oil
- 1 pinch Himalayan pink lake salt
Mix all ingredients and sit at room temperature for at least 30 mins to allow the flavours to develop.
I like to serve on a bed of salad greens and my fav grass fed meat – lamb chops – makes it an all round great Aussie feast.
