Superfood salad with honeyed pumpkin seeds

2 servings
Rate this recipe
Try this fresh and tasty salad for a Meatfree Monday.

By Food24 August 29 2014
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (11)

2 beetroots
2 carrots
2 apples
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
1 tsp honey
seasoning
Tap for ingredients
Tap for ingredients

Method:

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.

Reprinted with permission of Chef Caro. To see more recipes, click here.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published.

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.