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.