Salad for lunch might not seem like the most exciting decision, but with a little bit of preparation you can make this tasty salad; full of flavour and texture, you’ll never get bored!
200g Dutch/baby carrots (scrubbed with stems trimmed)
150g kale (stems removed and torn into bite-sized pieces)
4 red radish (thinly sliced)
80g soft goat’s cheese
40g walnuts (roughly crushed)
1 tsp maple syrup
juice from ½ lemon
5 TBSP olive oil
1 tsp extra virgin olive oil (EVOO)
pinch of salt & pepper
2 slices of gluten-free or sourdough bread
BSc Nutritional Sciences
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