*This recipe is gluten-free according to industry standards
Ingredients
- raw beetroot 4, peeled and chopped
- dill a bunch, chopped
- sunflower seeds 1 tbsp
- feta 100g, crumbled
- salad leaves a handful
DRESSING
- red wine vinegar 1 tsp
- shallot 1, finely diced
- orange 1, zested and juiced
- rapeseed oil 1 tbsp
- cumin seeds 1 heaped tsp, toasted
Method
-
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.
Nutritional Information
- Kcals 285
- Fat 19.9g
- Saturates 7.8g
- Carbs 11.6g
- Sugars 9.8g
- Fibre 4.4g
- Protein 12.6g
- Salt 1.4g