Wonderful Salad of Beetroot, Carrot, Fennel & Broadbeans

My hat off to Gourmet Traveller (November issue) for the inspiration for this salad recipe. No pictures of this one – you’ll just have to imagine the fabulous colours and crunchy textures.

Salad
2 beetroot cut into fine matchsticks (you can julienne on a mandolin if you have one – I don’t but it’s on my list for santa)
2 carrots cut into fine matchsticks
2 baby fennel bulbs, thinly sliced 
big handful of broadbeans, podded, blanched and peeled to reveal bright green jewels 
1 cup of coarsely torn Italian parsley, mint and coriander
120g feta, coarsely crumbled
50g raw brazil nuts, coarsely chopped and lightly toasted in a pan (you could use almonds as a substitute but brazil nuts are a brilliant source of selenium)
 
Dressing
1 garlic clove, finely chopped
70ml extra-virgin olive oil
2 tsp sumac
30ml apple cider vinegar
juice of half a lemon
 

Mix together the dressing ingredients and set aside. Combine all the salad ingredients. Drizzle with the dressing and toss to combine. Season with salt and pepper.

The original recipe also suggests adding cooked freekeh or burghul. I didn’t do this but it would be nice. I served my salad, instead, with homemade flatbread and spicy beef skewers – lamb skewers would also be delicious but we still have half a freezer of Rosie to get through.

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