BEET SALAD WITH YO­GHURT FLAT­BREAD

YOU Best Recipes: Budget - - Vegetables Fresh From The Farm -

SERVES 4 Prepa­ra­tion time: 20 min Cook­ing time: 45- 60 min

400- 500 g beet­root 30 ml ( 2 T) olive oil

FLAT­BREAD

250 ml ( 1 c) Greek yo­ghurt 250 g self- rais­ing flour 2 ml ( ½ t) bak­ing pow­der 2 ml ( ½ t) salt

DRESS­ING

80 ml ( ¹ / 3 c) sun­flower seeds 60 ml ( ¼ c) olive oil 30 ml ( 2 T) red wine vine­gar 5 ml ( 1 t) caster sugar salt and pep­per

TO FIN­ISH

100 g baby spinach 2 rounds feta cheese, crum­bled

Pre­heat the oven to 200 ° C 1 Spread the beet­root on a bak­ing sheet and driz­zle the oil over Cover with foil and bake for 40- 45 min 2 Flat­bread Mix the ingredients and knead un­til a dough forms Di­vide into eight pieces and roll out Heat a grid­dle pan and fry the bread 3 Dress­ing Toast the seeds in a dry pan Add the oil, vine­gar and sugar Mix and heat un­til the sugar has melted Sea­son with salt 4 To fin­ish Cut the beet­root Ar­range the spinach on a plat­ter with the beet­root on top Sea­son with salt and pep­per Add the feta cheese Driz­zle the dress­ing over and serve with the bread

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