Raw Rainbow Salad

Conventional

1. Place cauliflower and broccoli into food processor and chop for 10 seconds or until desired consistency. Transfer to a large bowl.
2. Place zucchini, carrot and beetroot into a food processor and chop for 10 seconds or until desired consistency. Transfer into the large bowl with cauliflower and broccoli.
3. Finely chop ginger and garlic and place into a saucepan with hempseed oil, sesame oil, and tamari. Stir over low-medium heat for 4–5 minutes. Allow to cool briefly.
4. Add tamari mixture to the vegetables and stir to combine.
5. In a skillet or saucepan, toast hemp seeds.
6. Sprinkle vegetables with toasted hemp seeds and season with salt and pepper, according to taste.

Thermomix

1. Place hemp seeds into mixing bowl and dry roast for 10 mins / varoma / speed 2 / measuring cup removed. Transfer seeds to a small dish.
2. Place cauliflower and broccoli into mixing bowl and chop for 2 sec / speed 5. Scrape down sides of mixing bowl with spatula and chop again for 2 sec / speed 5. Transfer to a large bowl.
3. Place zucchini, carrots and beetroot into mixing bowl for 2 sec / speed 5. Scrape down sides of mixing bowl with spatula and chop again for 2 sec / speed 5. Transfer to the bowl with the cauliflower and broccoli. Clean and dry mixing bowl.
4. Place ginger and garlic into mixing bowl and chop for 5 sec / speed 8. Scrape down the sides of mixing bowl with spatula.
5. Add hempseed oil, sesame oil and tamari. Cook for 4 min / speed 1 / 90°C.
6. Add tamari mixture to the vegetables and stir to combine.
7. Sprinkle vegetables with toasted hemp seeds and season with salt and pepper, according to taste.

Notes: Any leftovers from this dish can be stir-fried the following day. Add cooked sweet potato noodles and extra tamari, sesame oil and hemp oil for a dish the entire family will go nuts for.