With beetroot and pis­ta­chio slalad

New Zealand Fitness - - FIT FOOD -

1 To make salad dress­ing: Mix the yoghurt, cumin, dill and lemon juice in a small bowl. Sea­son with salt and pep­per and set aside. 2 Pre­heat oven to 180˚c. Cut tops and tails of f beetroot, wrap in­di­vid­u­ally in foil. Bake in oven with un­peeled gar­lic bulb for 45 min­utes. 3 Re­move beetroot, take off foil and cool. Scrape of f beetroot skin and chop into 2cm to 3cm pieces. 4 Place in a bowl with celer y, red onion and pis­ta­chios, add roasted gar­lic (skin re­moved) and com­bine. 5 Re­move any bones from sal­mon with tweez­ers. Heat a lit tle olive oil in a large fry­ing pan over medium high heat. Rub the skin side of the sal­mon with salt and place in pan skin side down. Cook for four min­utes, turn over then cook for another cou­ple of min­utes (de­pend­ing on fil­let thick­ness). Sal­mon is ready when the thick­est part eas­ily flakes apart when pierced with a fork. 6 Spoon beetroot salad on to plates and sprin­kle with feta. Top with sal­mon and gar­nish with mi­cro­greens. Serve with yoghurt dress­ing on the side..

Serve with Kim Craw­ford First Pick Lighter Sauvi­gnon Blanc.

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