Piñata Salad

Cooking time
Serves2 people
Vegans Gluten-free diets

Grab your salad spoons and whack away at this zesty (thank you, limes) spring number. Blindfold optional of course.

1 rating

Ingredients

  • 1 beetroot
  • 2 carrots
  • 1 tbsp cumin seeds
  • 1 lime
  • A punnet of alfalfa sprouts
  • A handful of coriander
  • 1 avocado

* Going raw? Skip toasting your seeds. If you do toast them it’ll bring out the oils to make them more fragrant and tasty.

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Method

1. Peel and coarsely grate your beetroot and carrots.
2. Set a dry frying pan over high heat. Add your cumin seeds. Lower heat. Toast for 1-2 mins till just fragrant*. Scatter all (hang onto a pinch for later) in with your grated veg.
3. Grate the zest of your lime into the salad mix. Add a good squeeze of juice. Gloss with a little oil. Add a pinch of salt and pepper. Toss to mix.
4. Rinse and drain your alfalfa sprouts. Roughly chop your coriander. Set aside a pinch of coriander. Gently mix the sprouts and remaining coriander through the salad.
5. Halve, stone and peel your avocado. Divide the salad between two large bowls or plates. Pop the avocado halves in the centre. Season well. Add a good squeeze of lime juice and a gloss of oil. Finish with the reserved cumin seeds and chopped coriander.
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