Asparagus Salad
Asparagus is such a seasonal treat that it's best to treat it simply. This fresh and crunchy salad...
Salad with Beetroot Leaves and Cherry Tomatoes
Welcome the arrival of spring with this colourful plateful of beetroot leaves and cherry tomatoes with a sharp mustard and lemon dressing.
| Ingredients (4 servings) | ||
|---|---|---|
| 2 | handful | red beet leaves, washed and dried |
| 3–4 | beetroot, cooked, peeled and thinly sliced | |
| 1 | red pepper, sliced | |
| 200 | g | cherry tomatoes |
| 3–4 | tablespoon(s) | seed mix for salads (e.g. sunflower and pumpkin seeds, soybeans) |
| 1 | tablespoon(s) | chopped walnuts or almonds |
| 1 | tablespoon(s) | lemon juice |
| 1 | tablespoon(s) | white wine vinegar |
| 1/2 | teaspoon(s) | mustard |
| salt | ||
| 1 | teaspoon(s) | sugar |
| pepper | ||
| edible flowers | ||
| 2 | tablespoon(s) | olive oil |
Preparation:
- Arrange the beetroot slices on serving plates.
- Top with the beet leaves, pepper slices and tomatoes.
- Sprinkle the chopped nuts and seeds over the top.
- For the dressing, combine the olive oil, lemon juice, vinegar and mustard in a small bowl. Taste and season with the salt, sugar and pepper.
- Drizzle the dressing over the salad and scatter over the edible flowers to serve.
| Ingredients (4 servings) |
|---|
