Persian Salad

Persian Salad
  • Prep: 30
  • Serves: 4

Ingredients

  • 2 large tomatoes cored, deseeded and diced
  • 2 lebanese cucumbers halved and diced
  • 1 red capsicum, deseeded and diced
  • 1 yellow capsicum, deseeded and diced
  • 1 small red onion, diced
  • 1 medium carrot, peeled and diced
  • 3 tbsp olive oil
  • 1 lemon, juiced
  • ½ bunch mint, picked and finely sliced
  • 50g rocket, finely sliced
  • 2 tbsp sunflower seeds
  • Freshly cracked pepper to taste

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.

Recipe and image supplied by Cancer Council NSW Healthy Lunch Box website.