Nov
Colourful Bag this week wasn’t it guys? Reds, purples, greens, oranges, yellow! all the colours of the rainbow.
Makes me want to taste all those colours in one big delicious mouth full.
A bright tasty flavourful salad, with a zingy dressing, little bit of crunch and healthy fats was calling.
Did everyone read the recipe Brooke posted last week with the Cauliflower Salad? It had tahini in the dressing which I admit I had never used but when I did I LOVED it.
This salads dressing was inspired by my new found tahini love xx
Spring Salad with Orange and Poppyseed Dressing
(I have left the vegetable amounts open so you can upsize as needed – the dressing would suit a salad for 6 people)
Roasted Beetroot
Goats Cheese
DRESSING
Juice of 1 Orange
2 Tablespoons Olive Oil
Salt and Pepper
1/2 Teaspoon Cumin
Pinch Cayenne
2 x Tablespoons Tahini
1 Teaspoon Poppy Seeds
METHOD
Roast the beetroot like jacket potatoes, cool and cut into quarters
Cut the Asparagus in half and pan fry in olive oil, salt and pepper allow to cool.
Half the Cherry tomatoes
For the dressing add all the ingredients and whisk together.
Put the roquette, tomatoes, beetroot in a bowl, drizzle with prepared dressing and toss gently to coat.
Arrange in your serving bowl or individually onto plates and top artfully with goats cheese and avocado quarters.
The poppy seeds give a pleasant small crunchy texture to this zingy and earthy salad. Would best be served with a delicious piece of white fish like Blue Eye Cod.
Enjoy
