- Prep: 30
- Serves: 4
- 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
- Toss all ingredients together in a large serving bowl.
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.