*This recipe is gluten-free according to industry standards


  • 4 raw beetroot, peeled and chopped
  • a bunch dill, chopped
  • 1 tbsp sunflower seeds
  • 100g feta, crumbled
  • a handful salad leaves


  • 1 tsp red wine vinegar
  • 1 shallot, finely diced
  • 1 orange, zested and juiced
  • 1 tbsp rapeseed oil
  • 1 heaped tsp cumin seeds, toasted


  • STEP 1

    Tip the beetroot into a blender, and pulse until it looks like rice grains. Tip into a bowl. Whisk all the dressing ingredients together with half the dill and some seasoning. Pour most of the dressing onto the beetroot rice and mix. Add the salad leaves. Tip onto plates and scatter over the feta, the remaining dill, sunflower seeds and the remaining dressing.


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