Rainbow Veg

1. Grate veg using your food processor or a box grater. Toss together.

2. Use as per one of the suggestions below. Store in an airtight container in the fridge.

Serving ideas:
For breakfast – serve with a poached egg or two and a good dollop of homemade mayo (one of my all time favourite breakfast meals).

As a side salad – toss in a little lemon juice and olive oil and season generously. Lovely with BBQ or pan-fried fish or chicken.

As a quick n’ easy lunch – toss in a drained can of tuna, salmon or sardines and serve with a few squeezes of lemon juice.

As a lunch salad – make a quick dressing of 1 part vinegar and 2 parts olive oil. Toss in the grated veg and crumble over some marinated or regular feta. Finish with toasted almonds, hazelnuts or pine nuts.

As a rice/couscous alternative – serve grated raw veg as an alternative to steamed rice or couscous. I just serve my hot curry or Tajine on a bed of the cold raw veg and enjoy the temperature and textural contrast.