Ingredients
4 raw beetroot
1 bunch dill, finely chopped
1 tablespoon sunflower seeds
100g feta, crumbled
1 handful mixed salad leaves
Dressing:
1 teaspoon red wine vinegar
1 golden shallot, finely diced
1 orange, zested and juiced
1 tablespoon neutral oil
1 heaped teaspoon of cumin seeds, toasted
Method
1. Tip the beetroot into a blender, and pulse until it looks like rice grains. Tip into a bowl. Whisk all the dressing ingredients together with half the dill and some seasoning.
2. Pour most of the dressing onto the beetroot rice and mix. Add the salad leaves.
3. Tip onto plates and scatter over the feta, the remaining dill, sunflower seeds and the remaining dressing.
Serves 2
Total time: 20 minutes
