Sometimes the simplest ingredients combined in the most uncomplicated way to produce something that is greater than the sum of it’s parts. This is one such dish. The deep red and vibrant orange of this salad reminds one of the saffron robes worn by the Tibetan monks and nuns.

Ingredients:1 cup grated carrot

1 cup alfalfa sprouts, rinsed

juice of 1 orange

1 Tbsp sesame seeds, toasted

salt and pepper to taste

1 cup grated beetroot

Method:

1. Using a fork, combine all the ingredients, except the beetroot, in a large mixing bowl.
2. Once the ingredients are combined, gently work in the grated beetroot with a fork  (this allows the different colours to be visible in the finished salad).
3. Serve with baked potatoes and greek style yoghurt and chives.

Published in The Cake the Buddha Ate written for the Ixopo Buddhist Retreat Centre