This beautiful, colourful and healthy salad is great as a side to accompany a main or make ahead of time for work lunches.
Prep time 20 mins
Serves 4-6
Ingredients:
1 small red onion
½ small cabbage
250g packet whole baby beetroot, drained, patted
dry with paper towels
100g baby spinach leaves, roughly chopped
½ tub Seasons Gourmet
3 Peppers, Cashew & Smoked Paprika dip
1/3 cup coconut yoghurt
2 tbsp vegan mayonnaise
Zest and juice of 1 lime,
5 radishes, thinly sliced
¼ cup Superb Herb Mint, chopped
2 tbsp FreshLife sultanas
100g vegan feta, crumbled
¼ cup FreshLife Slivered Almonds, toasted
2 tbsp pomegranate arils
Superb Herb Parsley
Equipment
Kenwood Titanium Chef Patissier XL Mixer with Food processor attachment
Using the Kenwood slicing blade, slice the red onion and cabbage. Place into a large mixing bowl.
Using the coarse grating blade, grate the beetroot. Add to the mixing bowl along with the spinach leaves.
In a separate small bowl, mix the Seasons Gourmet dip with the yoghurt, mayonnaise, lime zest and juice.
Mix dressing into the salad ingredients, lightly tossing through. Add the radish and mint, lightly tossing again. Transfer onto a serving platter or bowl.
Scatter over sultanas, feta, almonds, pomegranate arils and parsley.
