Superfood salad with honeyed pumpkin seeds
|200 ml||yoghurt — Greek|
|2||fresh dill — sprigs, chopped|
|2||fresh mint — sprigs|
|1 tsp||brown sugar|
|lemon — small, juice only|
|3 Tbs||pumpkin seeds|
Grate beetroot, carrots and apples and place on a platter. Squeeze 1/2 lemon juice over the apple as it browns quite quickly. You can also mix the apple into the beetroot to colour it pink and prevent the browning.
Mix the yoghurt with the sugar, 1/2 lemon juice, dill and seasoning. In a small pan add the honey and pumpkin seeds. Cook on a low heat for about 2-3 minutes until the honey starts to bubble and the pumpkin seeds are toasted.
Lay out flat onto greaseproof paper. It will dry in a minute or 2 and become like praline. Dollop the yoghurt over the top of the salad. Peel off the praline and place all over the top. Chop the mint finely and sprinkle over the salad to finish it off.
Note: Serve immediately as the apple starts to go brown.