Beetroot & Cauliflower Salad with Tahini Yoghurt Dressing
A bright and colourful salad perfect for Summer.
Servings 4
Ingredients
- 4 cups salad greens (e.g. rocket, baby spinach)
- 3 cups cauliflower florets
- 4 small beetroots cooked, cut into wedges
- 1 avocado sliced
- 3 tbsp dry roasted almonds roughly chopped
- 1/2 pomegranate arils (from 1/2 pomegranate)
- 3-4 sprigs fresh dill
Dressing
- 1/3 cup unsweetened yoghurt (coconut yoghurt for dairy free)
- 2 tbsp tahini
- 1/2 lemon juiced
- 1 small garlic clove crushed (optional)
Instructions
- Cook beetroot (wrap individually in foil and roast in oven until tender) or use pre-cooked beetroot, cut into wedges.
- Toss cauliflower florets in olive oil and roast in a pre-heated oven for 20 minutes or until tender. Set aside.
- Mix salad dressing ingredients together and set aside.
- Arrange salad greens onto a large salad serivng dish.
- Top with cauliflower, beetroot and avocado.
- Sprinkle over almonds and pomegrante arils.
- Drizzle over dressing just before serving. Garnish wtih dill leaves.
Notes
To make this recipe nut free, omit almonds and instead use toasted sunflower seeds or pepitas.