recipe by Saskia Gregson-Williams

(serves 2)

Ingredients:
2 zucchinis (grated)
1 carrot, diced
1/2 cup tomatoes, chopped
1/4 cup pomegranate seeds
1/4 cup sweetcorn
1 avocado, cubed

Dressing:
juice 1/2 lemon
2 tbsp balsamic vinegar
1/4 cup olive oil

Method:
Prepare vegetables and mix in a large bowl. Combine all ingredients for dressing. Toss the salad with dressing and plate. Serve with a dollop of hummus and your favourite raw cracker or bread.