Raw Vegetable Salad with Honey Dressing

Preheat the oven to 150°C.

Peel away and discard the two outer layers of leaves on the brussels sprouts (you only want to use the tender centre leaves). Finely slice using a mandoline or a food processor with a cutting attachment on the lowest setting.

Cut the carrots, zucchini, snow peas, and apples into matchsticks using a julienne peeler or mandoline attachment. Cut the beetroot last and keep separate to avoid turning everything purple.

Spread the pepitas and sunflower seeds onto a baking tray and toast in the oven for 5 minutes or until golden brown.

To make the dressing, combine the honey, lemon juice and sherry vinegar in a small bowl. Slowly whisk in the olive oil and season to taste.

To assemble the salad, combine the brussels sprouts, carrots, zucchini, snow peas, apples, and bean sprouts with the dressing in a salad bowl. Very gently fold the beetroot through, sprinkle the pepitas, sunflower seeds, and nigella seeds over, and top with the coriander and parsley.