BEETROOT AND KALE SALAD

The combination of two mighty vegetables which not only taste fantastic but have valuable nutrients is the perfect pick-me-up for winter!

Serves 4 as a main or 8 as a side

750g cooked beetroot, peeled and cut into wedges

250g kale or spinach leaves, washed and drained well

1 red onion, sliced thinly

Handful fresh parsley leaves, mint and coriander

Pinch of sumac (optional)

Dressing – 1 cup natural yoghurt

1 tsp cumin seeds, lightly toasted and crushed

1 clove garlic, crushed into a paste

1 Tbsp red wine vinegar

Pinch sea salt flakes and freshly ground pepper

Method

Put the kale, herbs, beetroot and onions into a large bowl. Drizzle over a little red wine vinegar and olive oil season with salt and pepper and toss to combine.

In another small bowl combine the ingredients for the dressing and mix to combine.

Place the beetroot mixture into a serving bowl and drizzle over the yoghurt dressing, sprinkle with sumac if using.

Enjoy!