Spring Salad with Orange and Poppyseed Dressing

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)

Asparagus

Cherry Tomatoes

Roquette

Roasted Beetroot

Avocado

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

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