Chop, chop! Making this salad is a meditative task for busy minds.

Words & recipe: Lucy Corry  Styling & photos: Carolyn Robertson

Serves: 6

INGREDIENTS

For the salad:

6 ribs celery, trimmed and diced
2 avocado, stoned, peeled and diced
2 red peppers, deseeded and diced
6 small-medium radishes, trimmed and diced
6 spring onions, finely sliced
handful of microgreens or sprouts, for garnishing

For the dressing:

3 tablespoons freshly squeezed lemon juice
5 tablespoons extra-virgin olive oil
1½ tablespoons pomegranate molasses
1 teaspoon sumac

METHOD

Put all the chopped vegetables in a serving bowl and toss gently.

Whisk together the dressing ingredients, then add sea salt and freshly ground black pepper to taste. Pour half the dressing over the salad and toss again. Drizzle the rest of the dressing on top. Garnish with microgreens.

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