Two Raw Sisters' new cookbook, Salad: 70 delicious recipes for every occasion, is a triumph of fresh yet full-flavoured nutritious goodness. Here we share some of their vibrant fare.
"This beet and grilled pepper salad is a great one to have up your sleeve for a quick weeknight meal or when you have unexpected guests come over. Using simple, familiar ingredients, this salad is taken to the next level thanks to punchy preserved lemons. We always have a jar of them in the fridge."
|4||medium beetroots, cut into wedges|
|1 tsp||ground cumin|
Grilled pepper salsa
|3||red capsicums, deseeded and sliced|
|3 cloves||garlic, crushed and roughly chopped|
|Pinch||sea salt, black pepper|
|¼||preserved lemon, finely chopped, flesh included|
|Handful||fresh herbs, roughly chopped|
|½ cup||walnuts, toasted and roughly chopped|
|2 heaped Tbsp||coconut yoghurt|
|To serve||fresh rocket|
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- Preheat the oven to 200°C (400°F).
- Place the beetroot wedges on a baking tray, drizzle with oil and sprinkle with cumin and sea salt. Toss together.
- To make the grilled pepper salsa: Place the capsicums, cherry tomatoes and garlic on another baking tray. Drizzle with oil and sprinkle with sea salt and pepper. Toss to combine.
- Place both baking trays in the oven, with the capsicums and tomatoes on top. Cook the capsicums and tomatoes for 10 minutes, then remove from the oven. Continue cooking the beetroot for another 15 minutes. Remove from the oven and allow to cool.
- Add the preserved lemon, herbs, walnuts and beetroot to the tray with the cooked capsicums and tomatoes. Toss gently to combine. Add the coconut yoghurt and toss again gently.
- To serve, place a couple of good handfuls of rocket on the bottom of a dish and top with the beetroot mix. Leftovers will keep in an airtight container in the fridge for up to 2 days.
Edited extract from Salad: 70 delicious recipes for every occasion by the Two Raw Sisters. Out 28 September. RRP$45. Published by Allen & Unwin NZ.