Donna Hay’s broccoli and roast carrot salad with sumac and apple cider dressing



There’s nothing more delicious (or healthy) than a salad loaded with colourful goodness...

This yummy salad from the latest issue of Donna Hay’s Fresh + Light is filled with everything from goat’s cheese to carrots and topped with a fresh apple cider dressing…

For more Fresh + Light #5 recipes, go to www.donnahay.com.au

 


Ingredients:

Salad:
2 bunches (400g) Dutch purple heirloom carrots, trimmed and halved
2 tablespoons extra virgin olive oil
1 tablespoon honey
Sea salt and cracked black pepper
600g broccoli, cut into florets
1 clove garlic, crushed
100g store-bought beetroot dip
150g purple kale leaves
100g marinated goat’s cheese, crumbled
⅓ cup (65g) pepitas (pumpkin seeds), roughly chopped
Sumac and apple cider dressing
¼ cup (60ml) apple cider vinegar
2 tablespoons extra virgin olive oil
1 tablespoon honey
1 tablespoon sumac
Method:
Preheat oven to 200°C (400°F). Place the carrot, honey, salt, pepper and half the oil on a large oven tray lined with non-stick baking paper and toss to coat. Cook for 10–12 minutes or until just tender. Place the broccoli, garlic, salt, pepper and remaining oil in a food processor and pulse until finely chopped. Place on a large oven tray lined with non-stick baking paper and cook for 10–12 minutes or until golden. To make the dressing, place the vinegar, oil, honey and sumac in a bowl and whisk to combine. Divide the dip between plates. Top with the broccoli, carrot, kale, cheese, pepitas and dressing to serve. Serves 4.


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