Rainbow Organic Salad Recipe by Chef Chad Humby

Organic Rainbow Vegetable Salad with a mint dressing 

Preparation time: 10 min
Serves: 4
Requirements Food Processor and grating blade, liquidizer

Slaw
2 Large Courgettes
4-6 Yellow Patty pans
4-6 Radishes
1 large Carrot
1-2 Beets
½ bulb of Fennel
Mustard or Watercress

Dressing
¼ bunch of Mint
4 tbs. Good olive oil
2 tbs. White wine vinegar
3 tbs. Plain yoghurt
½ Chillie seeded
Good pinch of salt and pepper

Method

Wash all vegetables, carrots and beets can be scrubbed to remove surface skin.
Push all the vegetables through the grater of the food processor, do not shake or level out the allow the vegetables to form their own pattern in the blender dish.
Once all the vegetables have been processed turn the bowl out on to a serving platter, and shake lightly, but not to vigorously as to flatten the mound of vegetables

For the dressing
Combine all the ingredients in a liquidizer, and blitz up until the dressing turns nice and smooth and a delightfully striking green.
Pour in to a serving pourer

Allow each person to dress their own slaw.

Says Chef Chad: “This recipe is a true expression of the variety and wonder which mother nature provides. A slow amble along the crowded alley’s of a local farmer market provides one with so much inspiration. This salad not only allows us to rejoice in the colours of nature and summer but also to enjoy the wholesomeness of using a variety of fresh organically grown vegetables.”