Beetroot, mozzarella & peppery leaf salad with roast cumin dressing
Serves 8
4 medium sized cooked beetroot
2 large balls of mozzarella
8 handfuls mixed salad leaves
For the roast cumin dressing:
1 tsp cumin seeds
½ tsp whole black pepper
½ tsp sea salt
1 tsp honey
1 tbsp cider or white wine vinegar
3 tbsp olive oil
This is a lovely winter alternative to a tricolore salad, with the roast cumin dressing adding a bit of extra punch. Serve with flat bread as shown or crusty rolls.
Place the cumin seeds in a dry pan and heat for around one minute until you can smell them roasting and they colour slightly. Using a pestle and mortar lightly crush the cumin, salt and pepper and place in a bowl. Add the rest of the ingredients for the dressing and whisk lightly to combine.
Take the beetroot and cut into even size chunks then add to the bowl and fold gently, covering the pieces with the dressing. Arrange the salad leaves on plates, use a variety of seasonal colours and flavours including peppery leaves such as rocket, watercress and mizuna. Rip the mozzarella into even size chunks and place on top of the leaves along with the beetroot and a drizzle of dressing from the bowl.
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