I’m always telling clients to ‘eat the rainbow’ and it’s so easy! This little beauty took 5 minutes of chopping and was delicious. Red – tomatoes; green – lots of leaves, sugar snap peas, cucumber and celery; orange/yellow – baby sweet corn (I forgot the carrot!); white/brown – mushrooms; purple/blue – leaves. I added basil infused olive oil for healthy fats and some chopped chicken for protein. It was sprinkled with kombu seaweed for iodine and some nigella seeds for extra antioxidants and a fabulous flavour. Oh and a small amount of ground pink Himalayan salt and black pepper. Lovely!