Different colours in fruit and veg signify different nutrients, so ‘eat the rainbow’ with this fresh, colourful salad for a healthy boost to your daily nutrient intake. Full of flavour thanks to the infused beetroot and with added crunch from the peppery radishes and peppers and mange tout, this salad is delicious served with smoked salmon.
|2 tbsp pumpkin seeds|
|1 lime, juice only|
|1 tangerine, juice only|
|1 tbsp olive oil|
|½ shallot, finely sliced|
|1tsp pink peppercorns, roughly crushed|
|1 slice rye bread, sliced into cubes|
|6 Pomegranate & Cumin Infused Beetroot, cut into wedges|
|1 yellow pepper, sliced|
|1 carrot, grated|
|100g mange tout, sliced|
|10 Fresh & Naked radishes, quartered|
|a large handful of Fresh & Naked rocket|
|small bunch of parsley|
|4 slices smoked salmon|
What to do:
- In a small frying pan toast the pumpkin seeds until they start to pop, tip into a small bowl and add the lime and tangerine juice, oil, peppercorns, shallots and a pinch of salt. In the same pan dry fry the rye bread until toasted on all sides.
- Lay pieces of smoked salmon around the edge of each plate. Toss the rocket in a little dressing and lay inside the salmon circle. Put the rest of the ingredients on top of the rocket, drizzle over the pumpkin seed dressing and finish with rye croutons.
Cook’s Tips: Pomegranate & Cumin Infused Beetroot can be purchased from Waitrose, or choose a different flavour from the infused beetroot ready-to-eat range, which is available in major retailers and includes: Spicy Sweetfire Baby Beetroot (Tesco Finest), Sweet Chilli Rosebud Beetroot (M&S), Sweet & Spicy Chilli Beetroot (Waitrose), Juniperberry & Black Pepper Cocktail Beetroot (Sainsbury’s Taste the Difference), Sweetflame Beetroot (Sainsbury’s Taste the Difference), Pomegranate & Cumin Beetroot (Waitrose) and Honey & Ginger Beetroot (ASDA).