This is a gorgeous, fresh and healthy recipe from Domini’s stint as The Irish Times food writer. It can be eaten on its own or with meat. The best part of it is probably the dressing, which is fragrant and fresh and would be ideal served over roast spring lamb this St Patrick's Day weekend ... plus the dressing is GREEN!!!

Makes plenty for 6-8 people

Photograph: Courtesy of The Irish Times

Photograph: Courtesy of The Irish Times


  • 100 g pumpkin seeds (100g)
  • 4 carrots, peeled and grated (400g)
  • 200 g baby spinach leaves (200g)
  • 1 red onion, thinly sliced (150g)
  • 1 red cabbage, thinly sliced (1kg)
  • 2 Belgian endive, thinly sliced (170g)

Mix all the leaves together, add the green sauce and season. Chill until ready to serve.
Green dressing

  • Massive handful of parsley (25g)
  • Massive handful of mint (25g)
  • Massive handful of coriander (25g)
  • 6 cloves garlic, peeled (18g)
  • Big knob ginger, peeled (10g)
  • Juice of 2 lemons (80g)
  • 100 ml olive oil (100g)
  • 1 tbsp red wine vinegar (11.4g)
  • 1 tbsp capers (8.6g)

Whizz all the ingredients together for the dressing, season and use as required.  It does lose some of its lovely green colour if you keep it too long in the fridge, so best to make only a few hours before you need it.
Per portion (1/8 of the salad plus dressing):

  • Net carbs - 13.5g - 21%
  • Protein - 6.5g - 10%
  • Fat - 19.1g - 69%
  • Fibre - 7.7g
  • Calories - 249

Team Alchemy