INGREDIENTS
•
1/4 red cabbage
•
1 medium sized beetroot
•
100g beluga lentils
•
2 tablespoons sherry or apple cider vinegar
•
2 tablespoons extra-virgin olive oil or flaxseed oil
•
1 tablespoon red peppercorns, slightly crushed
•
5 tablespoons raw, unsalted pepitas
•
1 teaspoon black mustard seeds
•
1 teaspoon ground celery seed
•
pinch of sea salt
•
(serves 4)