This colourful bowl is filled with nourishing goodness and a lovely light dish to enjoy at this stage of your pregnancy. Enjoy on its own or add a hard boiled egg, some grilled chicken or marinated tempeh to round it out with a quality source of protein and create a complete pregnancy meal. According to Chef Pete Evans, you’ll have this salad on the table in less than 10 minutes.

| Serves 4 |

Ingredients

4 tbsp extra-virgin olive oil

1 tbsp lemon juice

1 tbsp raw apple cider vinegar

1 tbsp honey

1 tsp fresh ginger, grated

1 red chilli, deseeded and finely chopped (optional)

½ tsp ground sumac

4 carrots, grated

1 handful almonds, toasted and chopped

1 large handful coriander, chopped

1 handful mint leaves, chopped

3 tbsp currants

salt and pepper to taste

Method

In a large serving bowl, whisk together the olive oil, lemon juice, vinegar, honey and ginger until well combined.

Add the chilli, sumac, carrot, almonds, coriander, mint and currants.

Toss, season with salt and pepper, and serve alongside your favourite protein or as part of a spread of salads at a barbecue.