Enzyme Enhancing Salad

½ beetroot well scrubbed and grated
1 carrot }
a generous handful alfalfa spouts
1 cup bean sprouts
2 cups baby rocket leaves
1 small radicchio, leaves separated
1 small celeriac root, well scrubbed and finely julienned
(substitute a fennel root if out of season)
the smaller leaves of above-mentioned beetroot, well washed
½ cup sunflower seeds lightly dry roasted
½ teaspoon caraway seeds
½ teaspoon dill seeds or 2 teaspoons fresh chopped dill
Celtic salt to taste

Dressing
2 tablespoons organic extra virgin olive oil
1 tablespoon organic balsamic vinegar
2 tablespoons finely chopped fresh coriander
juice half lemon or lime

Place all the vegetables in a large attractive bowl. Aesthetics is food for the soul. Combine dressing ingredients in glass jar and shake well, pour over salad, ensuring all leaves receive a generous cover.

Sprinkle with roasted sunflower seeds and caraway seeds.