Thursday, 4 September 2014

RECIPE: RAW BEETROOT SALAD with broccolini, feta and honey lemon dressing


GUEST RECIPE BY TRAVEL - COOK - CAPTURE


I am really excited to share this recipe with you tonight as it comes from a couple of very good friends of mine. Trish and Chris Hunter are friends of ours from the South Coast where my husband and I grew up; Chris is an amazing Chef and Trish knows the in's and out's of world travel as a travel agent and passionate photographer. A few months ago, after a couple of wines and a beautiful dinner (cooked by Chris) we were chatting about what we love and what we would love to do with our lives and our chats led to how Trish and Chris should share their passion for delicious food and Travel with the world as they both have so much to offer in the specific fields. And right there, was when TRAVEL - COOK - CAPTURE was born. I am in love with this new little spot on the web where Trish and Chris share their journeys and incredible recipes. I highly recommend that you bookmark their site and start planning your next adventure with the inspiration they throw your way. 

RAW BEETROOT SALAD
with broccolini, feta and honey lemon dressing


INGREDIENTS
Salad
1/2 bunch of broccolini
2 medium beetroots - peeled and thinly sliced (approx 2mm thick)
60g dates - chopped into small pieces
100g persian feta - crumbled
Small handful of flaked almonds - lightly toasted in a dry pan

Dressing
1 1/2 tablespoons of raw organic honey
2 1/2 tablespoons fresh lemon juice
5 tablespoons of vegetable oil

METHOD
For the dressing…
Place warmed honey, lemon and vegetable oil in a bowl and whisk well

For the salad…
Boil broccolini for 2-3 minutes or to your liking
Place thinly sliced beetroot on a plate and top with broccolini
Sprinkle over persian feta, dates and almonds
Drizzle with dressing




TRAVEL - COOK - CAPTURE
Trish and Chris Hunter

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