Salad can become a bit boring as we ebb towards winter with the last of in season cucumber, tomatoes and other summer fare. This salad comes together in seconds by using a food processor to shred - which also saves your fingers tip from grating by hand too. Peeling the turnip and carrots is actually what takes the longest here, but it’s refreshing and offers delicious crunch for a drab day.

1 turnip

2 carrots (I used purple carrots)

1 lemon, juiced

Olive oil

Sea salt

Method:

1. Peel the turnip and carrots.

2. Using the food processor, shred these using the smallest sized grate.

3. Place the shredded veg in a salad bowl and toss with equal parts lemon juice and olive oil, and sprinkle of sea salt. Enjoy.