The Pink Salad

Named so because the beetroot will taint everything else a lovely rosy red color! There's also avocados and chick peas.

Ingredients:

• 1 carrot
• 1/2 -1/4 of a green zuccini
• 1/2 green pepper
• 1 beetroot
• 1/4 avocado
• 1/2 cup of chick pea
• 3-4 gherkins
• 1 jalepeno pepper

For the dressing:

• Juice of one lime
• Dry rosemary
• Handful of coriander
• Dash of olive oil

To make:

• Pre-soak the chickpeas overnight - at least for 8-10 hours. That way they are tender enough to eat raw. Else, boil them for some time.
• Peel the beetroot skin. Wash all the ingredients and chop up.
• Toss them all up together in a bowl.
• Add the dressing on top.