Rainbow Salad Recipe | Birds Eye

Ingredients

• 100 g Garden Peas 375g Birds Eye Garden Peas
• 160 g Supersweet Sweetcorn Birds Eye Supersweet Sweetcorn
• 140 g Red Cabbage
• 2 tablespoon Apple Cider Vinegar
• 500 g Sweet Potato
• 100 g Kale
• 30 g Lemon Juice
• 130 g Quinoa
• 6 Radishes, sliced
• 150 g Apples, sliced
• 25 g Olive Oil
• 1 teaspoon Dijon Mustard
• 2 teaspoon Honey
• Seasoning, Sea Salt and Freshly Ground Black Pepper
• A handful of Mint Leaves
• A handful of Sunflower Seeds or Pumpkin Seeds