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8 organic beetroots, trimmed, scrubbed
2 tbsp organic extra virgin cold pressed olive oil for drizzling
150g organic brown lentils , pre cooked or 1 can organic lentils, drained and rinsed
1 spring onions, sliced thinly
2tbsp large salted capers, rinsed
150g wild organic rocket
1 cup thick yoghurt (sheep, cow, soy or coconut)
1/4 cup organic lemon juice
2 tbsps organic extra virgin olive oil
1 tbsp organic dill
1 organic garlic clove crushed
Chop beetroots into 1/4's if small or 1/8's if large. Place in either a roasting pan with a 1/4 cup cold water , a drizzle of olive oil and salt and pepper to taste. Roast for around 30 mins or until tender. Or alternatively steam the beetroot in a steamer.
Prepare dressing whilst cooking the beetroots, by combining all the ingredients and season to taste.
Combine salad ingredients in a bowl, plate up then drizzle with dressing and enjoy.