Red cabbage, beetroot & date salad

Ingredients

• 2 raw beetroots, peeled and grated
• 150g red cabbage, finely sliced
• 65g Iranian or medjool dates, pitted and roughly chopped
• 20g parsley, finely chopped

For the dressing

• 3 tbsp extra virgin olive oil
• 3 tbsp lemon juice

Method

Tip the beetroot into a large bowl followed by the red cabbage, dates and parsley. Whisk the dressing ingredients together in a small bowl.

Just before serving, drizzle the dressing over the salad and give it all a good toss. Season with salt and pepper to taste.