Here’s a kinda leftover recipe, its a salad I make with leftover pulp from my juicer when I juice carrots to make carrot and oat quick bread. Its inspired by my rawer days. the texture of carrot pulp is similar to tinned tuna, it just need a bit of flavor adding to it. Sorry to the peeps without juicers, I was lucky enough to get one for free from a very good friend, the good thing is you might be able to get one on the cheap, lots of people buy juicers, never use them, then give them to a charity shop or give them away in free ads. There are also plenty of online networks and forums for exchanging unwanted items, it never hurts to look around. Getting a juicer is worth it if you love fruit juice I recommend juicing a stalk of celery, 1/3 English cucumber, a couple of pears and a thumb sized piece of ginger together for a lovely refreshing juice with a bit of kick!

Ingredients:
1 1/2 cups carrot pulp (from juicing carrots in a juicer)

3 tbsp white wine vinegar
3 tbsp olive oil/ flax seed oil
1/8 tsp garlic powder
1/8 tsp white pepper
1 1/2 tsp tamari/ nama shoyu
1 tsp of vegan fish sauce (optional)

1/2 red onion finely diced
1/2 red onion sliced into thin half moons
1 red bell pepper, finely diced
3 scallions, sliced into rounds- white and light green parts
1 head of romaine lettuce chopped into bite sized pieces

Optional extras: 1/4 cup sweetcorn, few dollops vegan mayo, few piches o’ dulse flakes

Method:
Whisk together the vinegar, oil, pepper, tamari, garlic powder and vegan fish sauce with a fork and stir it into the carrot pulp, taste for seasoning and add extra seasoning if needed. Stir through the diced pepper and diced red onion and any of the optional extras you want to include. Serve over the romaine and thinly sliced red onion, finish it of by garnishing with the scallions or stuff it into a wrap to take to work.