Prep time - 10 minutes

Cook time - 5 minutes

Difficulty - Easy

Serves / makes - 2 portions as a side dish

Ingredients

1/2T sesame seeds

1/2T sunflower seeds

1/2T pumpkin seeds

1 candy beetroot

1 handful fresh mint leaf

1 handful fresh coriander leaf

1 inch ginger root

1T extra virgin olive oil

Juice of 1/2 a lime

Sea salt

Equipment

Baking tray

Fine grater or microplane

Method

1. Preheat your oven to 200c/390f/GM6. Put the seeds onto a baking tray, bake for 5 minutes until they start to brown.

2. Peel the candy beetroot, thinly slice and chop into small pieces. Tear the mint and coriander roughly. Put the beetroot and herbs into a bowl.

3. Finely grate the ginger, hold in one hand over the bowl and squeeze, pouring the juice onto the salad.

4. Add the oil, lime juice and salt to taste. Serve immediately.