CRUNCHY BEETROOT AND RADISH SALAD

CRUNCHY BEETROOT AND RADISH SALAD
 
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by Mustard Comm

 
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Ingredients

Ingredients
Method
 
  • 50g/2oz sunflower seeds
  • 5ml/1tsp sunflower oil
  • 2 heads of little gem lettuce, washed
  • 50g/2oz watercress
  • half a cucumber, washed
  • 1 (250g) pack cooked beetroot in natural juices, drained
  • 12 radishes, trimmed
  • 4 spring onions trimmed
  • Dressing:
  • juice of 1/2 lemon
  • 60ml/4tbsp sunflower oil
  • 15ml/1tbsp wholegrain mustard
  • 5ml/1tsp clear honey
  • salt and freshly ground black pepper
1.Place the sunflower seeds and 5ml/1tsp of oil in a small pan and cook over a medium heat until the seeds are golden and toasted. Leave to cool.
2.Thickly shred the lettuce heads and place in a large bowl, add the watercress leaves and toss together.
3.Cut the cucumber into quarters lengthways then thinly slice. Roughly dice the beetroot; thinly slice the radishes and spring onions. Add all of these to the bowl.
4.Finally place all the dressing ingredients together in a small bowl and whisk together with a fork. Season to taste. Scatter the sunflower seeds over the salad, then drizzle over the dressing serve.

For more delicious recipes visit www.britishleafysalads.co.uk

CRUNCHY BEETROOT AND RADISH SALAD

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This recipe was uploaded by Mustard Comm

 
 
PREP: 10 mins
COOK: none
SERVES 6

Method


1.Place the sunflower seeds and 5ml/1tsp of oil in a small pan and cook over a medium heat until the seeds are golden and toasted. Leave to cool.
2.Thickly shred the lettuce heads and place in a large bowl, add the watercress leaves and toss together.
3.Cut the cucumber into quarters lengthways then thinly slice. Roughly dice the beetroot; thinly slice the radishes and spring onions. Add all of these to the bowl.
4.Finally place all the dressing ingredients together in a small bowl and whisk together with a fork. Season to taste. Scatter the sunflower seeds over the salad, then drizzle over the dressing serve.

For more delicious recipes visit www.britishleafysalads.co.uk
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