Zesty and delicious, this salad is great served with char grilled lamb backstrap. Perfect dish to make for a quick midweek catch up lunch with girls or guys. Try it you'll love it.
2 medium sized beetroot, peeled
2 Carrots
4 Radishes
Juice of ½ an orange
Juice of lemon
¾ cup roughly chopped coriander
½ cup mint leaves
1 – 2 tablespoons of good extra virgin olive oil
Dukkah
Grate root vegetables using Saladmaster machine and Cutter #1 or traditional grater. If you prefer a courser texture try cutter number 2 for the carrots and beetroot instead.
Juice orange and lemon. If using Saladmaster, cut fruit into quarters and simply run over the blade to juice.
Add fresh herbs
Dress with extra virgin olive oil and toss salad to combine dressing and ingredients.
Top with Dukkah* to serve.
Optional: add toasted hazelnuts, freshly ground black pepper and salt if desired.
*Dukkah is a blend of aromatic spices and roasted hazelnuts. It is available from good delicatessens. My favourite is Malouf’s Spice Mezza – Classic Egyptian Dukkah
If you have any questions or have trouble locating ingredients please drop me a line and Iwill do my best to help you out.
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