A couple of Salads

A couple of salads

Beetroot Salad with Pomegranate Dressing and Spiced Yoghurt

6 small or 3 large beetroot, scrubbed
200g thick plain yoghurt
1 tsp ground cumin
1/2 tsp salt flakes
2 tbsp olive oil
baby rocket or watercress leaves

Toasted Almonds

1/4 cup almonds, coarsely chopped
1 tbsp olive oil
1 tsp salt flakes


3 tbsp olive oil
1 tbsp pomegranate molasses
1 tsp honey
1 tsp ground coriander
salt & pepper
1/4 cup fresh herbs (eg parsley, coriander, mint or a mix of all three)

Preheat the oven to 180C. Wrap each beetroot in a piece of alfoil, then place on a baking tray. Roast for 45 mins to 1 hour or until beetroot is tender. Allow to cool slightly, then rub off the skin. Cut each beetroot into wedges.
Meanwhile, add the almonds and oil to small frypan and gently toast until the almonds are golden and crunchy (be brave and take them to really golden). Add the salt and toss to combine.
Prepare the dressing by combining all ingredients in a bowl, whisk to combine. Add the beetroot to the dressing and toss to coat.
Combine the yoghurt, cumin and salt, then add the oil and gently fold through. Spoon the yoghurt onto a serving platter and spread to form a bed for the beetroot to sit upon. Scatter some rocket leaves or watercress over the yoghurt, then top with the beetroot. Finish the salad with a scattering of toasted almonds.

Moroccan Carrot Salad

I found some lovely bunches of baby carrots at the markets which I thought would be perfect for a salad. Here we toss the warm carrots with with a spiced dressing, green olives and mint.

1 bunch baby carrots,scrubbed & trimmed
1/2 tsp cumin seeds
1/2 tsp coriander seeds
1/4 tsp dried chilli flakes
1/2 tsp salt flakes
1 orange, zest & juice
1 tsp vinegar
2 tbsp olive oil
10 green olives, pitted and roughly chopped
1 handful fresh mint leaves, roughly chopped

Place the cumin, coriander, chilli flakes, and salt flakes in a small pan over low heat and cook gently for a couple of minutes or until fragrant. Remove from heat, allow to cool slightly then pound to a powder using a mortar & pestle or spice grinder.
To make the dressing, place the spices in a medium size mixing bowl, then add the orange zest, orange juice, vinegar and olive oil. Whisk to combine, then add the olives.
Meanwhile, cook the carrots in a pot of boiling, salted water for about 4 minutes or until just tender. Drain in a colander in the sink for a few minutes. Then add to dressing while still warm and toss to coat.
Transfer carrots to a serving plater and sprinkle with chopped mint leaves.


Share on facebook
Share on twitter
Share on email
Share on pinterest