Fresh summer salad
Chef Alison Lambert has got a fresh and delicious idea for your summer menu. Her Raw Beetroot, Carrot & Fennel Salad is perfect for your next backyard barbecue with friends.
Raw Beetroot, Carrot & Fennel Salad
Serves 4
Ingredients
1 beetroot, grated
2 carrots, peeled and grated
1 bulb fennel, sliced thinly and handful of fronds
½ cup sprouts – any variety
1 cup cooked quinoa, brown rice or cracked wheat
2 carrots, peeled and grated
1 bulb fennel, sliced thinly and handful of fronds
½ cup sprouts – any variety
1 cup cooked quinoa, brown rice or cracked wheat
12 mint leaves, torn
Small handful flat leaf parsley leaves, roughly chopped
1 lemon, zest and juice
Sea salt flakes
2–4 tbsp extra virgin olive oil
Small handful flat leaf parsley leaves, roughly chopped
1 lemon, zest and juice
Sea salt flakes
2–4 tbsp extra virgin olive oil
Method
Add the beetroot, carrots, fennel, sprouts, quinoa, mint and parsley into a large bowl. Squeeze over lemon juice. Season well with salt. Finish with enough olive oil to moisten the salad (approx 2 tbsp).
Toss well to combine, taste and adjust if necessary. Serve at room temperature.
More in-store at Early Settler
Looking for some amazing furniture to go with your amazing summer recipes? Check out our new outdoor furniture range to really impress your guests and get some great ideas for creating an outdoor zone for every occasion.