Roasted Beetroot & Cauliflower salad with spiced seeds & Feta
4 beetroot, peeled, cubed & roasted in a little extra virgin olive oil (can steam instead if you wish)
1 head of cauliflower, cut into florets & roasted in a little extra virgin olive oil
4 tablespoons of red wine vinegar
2 small red onions
Mix the red onions and red wine vinegar & marinate for at least 10 minutes
Drain and add to vinegar:
6 T extra virgin olive oil
1 T honey
4 handfuls of leafy greens
1 cup of cherry tomatoes (still some growing in our glasshouse) or 2-3 peeled sliced mandarins instead
1/2 C pumpkin seeds
1/2 C sunflower seeds
2 t curry powder
1 T honey
Toast the seeds in a frypan on medium heat until golden, making sure to keep them constantly moving. Add curry powder, cook for 10 seconds, add honey and turn off heat. Leave to cool.
To assemble place leafy greens on a platter, add beetroot, cauli, tomatoe and red onion & feta.
Add dressing and top with spiced seeds. Seriously delicious winter meal.