Gloriously Gluten FreeFresh & simple gluten-free recipes for healthy eating every day

Susanna Booth is a journalist with over 10 years’ experience on health and lifestyle titles. She has always had an interest in food and worked as a cookery columnist for the Guardian newspaper, creating recipes that are free from ingredients like gluten, dairy, eggs, nuts and soya.

Susanna graduated from Leeds University with a degree in Polymer Chemistry, which has helped her to explore the chemistry within cooking itself. This experience helps her to adapt common recipes to suit gluten-free requirements

Carrot & Apple Salad

This is a recipe from my mother and probably my favorite salad of all time (I do have a sweet tooth, though). The best part of it is the sweetened lemon dressing, which gives the salad a mouth-filling juiciness. I can eat a mountain of this; it’s fantastic and my children beg me to make it, which I can say without understatement is unusual for a vegetable-based dish.

SERVES 4

2 large carrots, peeled and finely grated

4 small dessert apples, cored and coarsely grated

2 tablespoons granulated sugar

2 tablespoons boiling water

juice of 1 lemon

Place the grated carrots and apples in a serving bowl.

Put the sugar and measurement boiling water in a small cup and stir together until the sugar has dissolved. Add the lemon juice and mix together.

Pour the lemon mixture over the grated carrot and apple and stir until well combined. Chill for 30 minutes before serving.