Michelle's FreeFrom Celery and Beetroot Salad

Wheat, gluten, corn, soya, onion, nightshade, dairy, egg & nut free

Another dish devised to use up the celery stockpile – but very quick, very tasty – and very healthy!

Serves 6

1 head celery, sliced
1 large raw beetroot (beet), grated (shredded)
200g / 7oz tinned (canned) chick peas, drained
50g / 2oz pumpkin seeds, lightly toasted
generous 1/2 tsp sea salt
plenty freshly ground black pepper
3 tbsp wine vinegar
5 tbsp olive oil
2 large handfuls fresh coriander (cilantro)

Mix the celery, beetroot, chick peas and pumpkin seeds together in a bowl.
Mix the salt, pepper, vinegar and oil and use to dress the salad.
Chop most of the coriander (cilantro) and mix into the salad keeping a bunch for decoration. Serve at once.

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