BEET­ROOT & AP­PLE SALAD IN A TOASTED CUMIN & OR­ANGE DRESS­ING

Homes+ (Australia) - - EASY FOOD -

SERVES 2 (OR 4 AS A SIDE) 500g beet­root, peeled, boiled, and cut into

21/2 mm rounds

2 ap­ples, your favourite va­ri­ety

1 small white onion, thinly sliced

2 tsp whole cumin seeds, lightly toasted in a dry pan PREP 30 MINS

1 or­ange, zest and juice 1 tbsp runny honey

75ml white wine vine­gar 125ml sun­flower oil salt and coarsely ground black pep­per goat’s cheese or blue cheese (op­tional, to make this more of a meal)

ONE Place beet­root in a bowl. Quar­ter and core ap­ples. You can choose to peel or not: some peo­ple love the ap­ple skin, oth­ers re­ally don’t like it. Slice ap­ples into 2½ mm slices and add to beet­root, then add onion. Stir in cumin seeds, and zest and juice of or­ange.

TWO In a small bowl, com­bine honey and vine­gar, then add sun­flower oil. Pour this over beet­root mix­ture and com­bine well. Sea­son with salt and pep­per, to taste. It’s ready to eat! If you’re adding cheese, then crum­ble it on top of the salad, but don’t mix in or it will turn pink.

30 MINS

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