Try this summery no-cook veg salad to lower your environmental impact and save your pennies to boot.

No-cook science goes something like this. Thinly sliced veggies are coated generously in an acid (in my case citrus juice) and a pinch of salt. Together the two mysteriously join forces to ‘cook’ raw veg by drawing out excess moisture and softening them up. The result is tangy, citrusy veg with just the right crunch.

Ready to experiment with citrus? Try dressing this no-cook nosh with whatever tickles your fancy. Choose Seville oranges to keep it sweet or go for grapefruit if you like a bitter edge to your dressings like me. Ready, steady, no cook!

Ingredients

Serves 2 (as a side)

Prep time 10 minutes

Total Time 30 mins

400g mixed veg

1 tsp fennel seeds

½ tsp chilli flakes

2 tbsp olive oil

60ml citrus juice

1 red chilli

Salt and pepper

Step 1 Finely slice your vegetables into strips.

Top tip: use a peeler to cut your veg as thinly as possible.

Step 2 In a small bow, combine olive oil, citrus juice, chilli flakers and fennel seeds. Season with salt and pepper and give it a good mix. This is your citrus marinade.

Step 3 Toss your veg into a mixing bowl and pour over the marinade. Mix the lot together thoroughly to make sure all of the vegetables are coated.

Step 4 Refrigerate for 15-20 minutes to allow the citrus marinade to work its magic. Serve sprinkled with finely sliced red chilli

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