Kitchen Garden Salad with Horseradish Dressing

Recipe by Michael Weldon and Macario Onwibiko

Serves: 4
Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients

4 nectarines, sliced
4 plums sliced
2 spring onions, sliced and refreshed in ice water
4 baby carrots, sliced thinly
2 beetroots, shaved
6 cherry tomatoes
Assorted herbs and flowers

Dressing
1cup Yoghurt
2tbs olive oil
1 lemon, juice
1/4cup water
1tbs horseradish, grated
1 garlic clove, grated
Coles sea salt

Method

In a large mixing bowl, gently toss together the salad ingredients to ensure they are evenly distributed.

In a separate bowl, whisk together the yoghurt, olive oil, lemon juice, water, horseradish, and garlic until well combined. Season with sea salt to taste, adjusting as needed.

Drizzle the dressing over the salad ingredients, tossing gently to coat evenly.

Transfer the salad to a serving bowl and garnish with extra fresh herbs and edible flowers for a vibrant, garden-fresh finish.

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