In an effort to boost the immune system, and to eat seasonally and veggie, here is a little recipe Cat made.
One beetroot and parsnip – peeled and shredded with a spiralizer or grater.
A tin of chickpeas or equivalent soaked/cooked and washed
A large handful of fresh herbs such as parsley and coriander, finely chopped
8-10 Brussels sprouts quartered and lightly fried
One medium red onion thinly sliced
Toss the above together with a dressing of lemon juice, olive oil, a crushed garlic clove, a little maple syrup and pepper and salt.