Low-Carb Rainbow Salad with Feta

Step 1Preheat the oven to 190 °C/ 375 °F (fan assisted). Place the pumpkin seeds of a baking try and roast in the oven for 5 minutes until golden. Remove from the oven and allow to cool.

Step 2Using a fine grater or a grating blade of a food processor, shred the cabbage and radish. Cut the carrots, courgette and peppers into fine matchsticks and slice or julienne the cucumber.

Step 3Mix all the dressing ingredients together in a small bowl. Add all the grated vegetables to a large bow.

Step 4Toss through the salad dressing, toasted seeds and crumbled feta. Enjoy!