Considering the cold front is on its way to Melbourne, a delicious salad was a great idea for my lunch today. I collected some of my ingredients from my trusty veggie patch with my dog closely following behind, incase I dropped anything. He’s a vacuum cleaner when it comes to food and he loves all of the veggie scraps.

I rummaged through my cupboard to find the food slicer that I bought from Kmart and I was ready for the slicing and dicing to begin.

I cut all of the salad ingredients and tossed them in a large bowl. Combined all of the dressing ingredients in a jar and shook like crazy. I would recommend serving up each bowl of salad separately and then pouring on the dressing. This way, if there’s extra salad it stays fresh until you need it. I then sprinkled some crushed peanuts, placed some sliced chillies and extra coriander on top. I used fiery chillies from my garden and they packed a punch. I served my salad with some homemade flat bread which is really easy to make.

Salad Ingredients for two:

1 zucchini thinly sliced

1 carrot peeled and grated

1 cup of bean sprouts

1/4 cup of coriander roughly cut

1/2 bunch of spring onions roughly cut

**Handful of crushed peanuts, coriander and sliced chillies to serve on top.
Dressing:

Juice of half a lemon

2 tbs apple cider vinegar

1 tbs soy sauce

1 tbs honey

Flat Bread:

1 cup of gluten free flour

1/2 tsp sea salt

1/2 tsp baking powder

1/2 cup of warm water

2 tbs coconut oil

** I added some chilli and garlic flakes to add some flavour.

Mix all dry ingredients together with coconut oil and slowly add warm water until the dough forms a ball. Separate dough into 4 pieces and use a rolling pin to roll dough into circles. Remember to dust board and rolling pin with plenty of flour. Cook on medium heat with a little bit of coconut oil for a couple of minutes each side.

Enjoy

♡