Spring means sprouts, fresh greens and cooling foods – this was a recent food assignment I thought I’d share cause I really loved how it turned out, mostly its the dressing that really hits the spot –  you can add this to most salads for a bit of “POP” and “ZING”



 2 handfuls of Rocket

Tablespoon of Mung bean sprouts

 Tablespoon Lentil sprouts

Tablespoon of pickled cabbage carrot, onion, celery and capsicum (Apple Cider Vinegar, water, salt, raw sugar to pickle)

Half a cup of Finely chopped celery

Mix all together in a bowl 





2 tablespoons Olive oil

2 tablespoons Apple cider vinegar

1tsp honey

1tsp mustard

Wisk till blended all together or shake in a jar and lightly pour over salad mix