Broc­coli and roast car­rot salad with sumac and ap­ple cider dress­ing

donna hay - Fresh + Light - - Fresh Winter Salads -

2 bunches (400g) Dutch pur­ple heir­loom car­rots,

trimmed and halved

2 ta­ble­spoons ex­tra vir­gin olive oil

1 ta­ble­spoon honey sea salt and cracked black pep­per

600g broc­coli, cut into flo­rets

1 clove gar­lic, crushed

100g store-bought beet­root dip

150g pur­ple kale leaves

100g mar­i­nated goat’s cheese, crum­bled

⅓ cup (65g) pepi­tas (pump­kin seeds), roughly chopped

sumac and ap­ple cider dress­ing

¼ cup (60ml) ap­ple cider vine­gar 2 ta­ble­spoons ex­tra vir­gin olive oil 1 ta­ble­spoon honey

1 ta­ble­spoon sumac

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