Carrot and Beetroot Salad
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Carrot and Beetroot Salad
Recipe Courtney Roulston
Ingredients
500g baby carrots, sliced in quarters lengthways
2 tbsp Squeaky Gate extra virgin olive oil
1 tsp ground cumin
sea salt to taste
1 bunch curly kale, washed, leaves stripped, roughly chopped
2 cups purple cabbage, finely shredded
3 fresh raw beetroot, washed, shredded
4 red radish, sliced into thin rings (on a mandolin in iced water)
1/4 cup roast almonds, roughly chopped
golden turmeric dressing
3 soft medjool dates, pitted, soaked in boiling water for 10 minutes
1/2 cup tahini paste
1/3 cup apple cider vinegar
1/2 tsp ground turmeric
3-4 tbsp water
Method
Heat a flat BBQ plate over a medium heat. Toss the carrots in oil, sea salt and ground cumin. Place the carrots onto the grill and cook for 15 minutes, turning occasionally and adding a dash of water every so often to help them cook through.
Place all the golden turmeric dressing ingredients into the jug of a stick blender, season and blitz until smooth and bright yellow, adding a little extra water if the mixture needs loosening.
Place the kale into a large bowl and using clean hands massage in the salt and a little oil to soften the leaves. Toss through the red cabbage and place the mixture onto the base of a serving platter.
Once the carrots are cooked, place the carrots on top of the kale mixture along with the raw beetroot and radishes. Drizzle over the golden turmeric dressing and scatter with almonds.
