Persian Salad

• Prep: 30
• Serves: 4

Ingredients

• 2 large tomatoes, chopped
• 2 medium Lebanese cucumber, chopped
• 2 medium red capsicum, chopped
• 1 small red onion, chopped
• 1 medium carrot, chopped
• 3 tbs olive oil
• 2 tbs lemon juice
• 1/2 bunch mint leaves, chopped
• 50 g rocket or baby spinach
• 2 tbs sunflower seeds
• 2 pinch pepper

Method

1. Toss all ingredients together in a large serving bowl.

Tip

Serve topped with grilled chicken breast for a substantial meal.

3 serves of vegies in each serve of this recipe.

Nutrition information

	per serving	per 100g
Energy	952.4 kJ	224 kJ
Protein	5.2 g	1.2 g
Fat, total	15.2 g	3.6 g
— saturated	2.2 g	0.5 g
Carbohydrate	14 g	3.3 g
— sugars	13.1 g	3.1 g
Fibre	7.2 g	1.7 g
Sodium	43.3 mg	10.2 mg