With the weather warming up, it makes a whole lotta sense to have a solid arsenal of hearty but easy-as salads on hand. This super tasty number relies on the earthy sweetness of raw beetroot, and is a fantastic accompaniment to grilled salmon or lamb, or just piled on top of sourdough.
If there are any leftovers, I like to blend them up to make an incredibly tasty dip to eat with veggie sticks or flat bread, or even dollop on a spicy curry.
Pop on a pair of gloves (seriously, don’t skip this step) and peel and grate a medium-sized beetroot. Combine in a bowl with a small and finely sliced fennel bulb and add 1 teaspoon of toasted cumin seeds, 70g of dried figs (or you could use dried dates or cranberries), a handful of chopped dill, and a handful of chopped coriander. Mix everything together then dress with olive oil, lemon juice, and salt and pepper. Top with greek yoghurt and scatter over a few sprigs of dill, and drizzle with a little more olive oil.
Adapted from Kylie Kwong’s It Tastes Better