Beetroot and Apple salad

Name: Beetroot and Apple salad
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 6
Ingredients: 1 tsp olive oil; 1/2 cup pumpkin seeds; Pinch of salt; 3 Tbsp olive oil; Juice from 1 orange; Juice from 1/2 lemon; 2 cups grated beetroot; 3 medium granny smith apples, quartered and thinly sliced; Small handful of fresh coriander

5 minutes + 5 minutes

Serves 6

Easter BBQ Beetroot Gluten Free Dairy Free Vegetarian Low Sugar

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Ingredients

1 tsp olive oil
1/2 cup pumpkin seeds
Pinch of salt
3 Tbsp olive oil
Juice from 1 orange
Juice from 1/2 lemon
2 cups grated beetroot
3 medium granny smith apples, quartered and thinly sliced
Small handful of fresh coriander

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How to Toast Nuts and Seeds

Method

1. Heat 1 teaspoon of oil in a small frypan on a medium heat. Toast pumpkin seeds, keeping them moving, until puffed up and slightly and coloured – about 5 minutes. Drain on a paper towel and sprinkle with salt.
2. In a large bowl, whisk 3 tablespoons of olive oil with the citrus juices. Add the beetroot and apples and 3/4 of the seeds. Toss well.
3. Top with the remaining seeds and coriander to serve.