Crunchy Nut Salad
A delightful mixture of assorted nuts, goats' cheese and balsamic dressing, ideal for gatherings or ...
100g roasted beetroot
150g chickpeas (drained)
1/4 cup tahini
2 lemons, juiced and zested
1 clove garlic
75mL olive oil
1/2 tsp ground cumin
1/4 bunch parsley, chopped
6g sea salt
Top and tail beetroot, wrap in foil and place in the oven at 180 C to roast for 45 minutes, or until cooked based on size.
Peel beetroot, ensuring no skin remains, place in the blender along with all ingredients, minus the olive oil.
Blend together, slowly begin pouring in olive oil until incorporated.
Taste and adjust with olive oil if required, or adjust seasoning.
Can be garnished with toasted pine nuts, dukkah or fresh herbs based on preference.
Recipe provided by Redsalt