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

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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