Chef Caro

This is an extremely fresh and tasty raw food salad. You don’t need to cook the carrots or beetroot! By grating them, they retain all their amazing nutritional benefits and brings out all their lovely nutty, sweet flavours. The sweet pumpkin seed crunch adds a lovely texture and the herby yoghurt cools this dish and brings us right into the heart of spring.

Let’s eat tasty, healthy food!

Ingredients

2 beetroots
2 carrots
2 apples
200ml Greek yoghurt
2 sprigs dill, chopped
2 sprigs of mint
1 t brown sugar
Juice of 1 small lemon
3 T pumpkin seeds
1 T honey
Seasoning

Method

Grate beetroot, carrots and apples and place on a platter.

Squeeze 1/2 lemon juice over the apple as it browns quite quickly. You can also mix the apple into the beetroot to colour it pink and prevent the browning.

Mix the yoghurt with the sugar, 1/2 lemon juice, dill and seasoning.
In a small pan add the honey and pumpkin seeds. Cook on a low heat for about 2-3 minutes until the honey starts to bubble and the pumpkin seeds are toasted.

Lay out flat onto greaseproof paper. It will dry in a minute or 2 and become like praline.

Dollop the yoghurt over the top of the salad.

Peel off the praline and place all over the top.

Chop the mint finely and sprinkle over the salad to finish it off.

Note: Serve immediately as the apple starts to go brown.