SPRING BEETROOT SALAD
SPRING BEETROOT SALAD
Serves 4-6 as a side
Prep time: 15 mins
INGREDIENTS
1 x 150g tub Yumi’s Choice Beetroot, Hazelnut with Orange & Za’atar
1 carrot, peeled and grated
¼ red cabbage, thinly shaved
2 blood oranges, segmented (substitute regular oranges) (finely zest the oranges first and reserve for dressing)
1/3 cup tinned chickpeas, drained and rinsed
Coriander leaves, to garnish
DRESSING
1 ½ tsp Dijon mustard
2 tsp reserved grated orange zest
1 tsp cumin seeds, toasted and roughly crushed in a mortar and pestle
60ml white wine vinegar
60ml mild olive oil
Sea salt, to season
Black pepper, to season
METHOD
Spread Yumi’s Choice Beetroot, Hazelnut with Orange & Za’atar over a large platter. Toss together cabbage and carrot, arrange over the dip. Arrange orange segments on top then scatter over chickpeas.
To make the dressing, combine all ingredients in clean jar with a lid. Shake well. Drizzle over the salad (you may not use all of the dressing, remaining dressing can be stored in the fridge for 3-4 days.
Scatter over coriander leaves to serve.
