Recipes » Beetroot & Spinach Salad with Coriander Pesto
Bunch of spinach washed and shredded
1 beetroot spiraled or grated
Bunch of Fennel tops
1/2 pkt (Wright Sprouts) Broccoli Mix (Broccoli, Alfalfa & Radish Sprout Mix)
4 sun-dried tomatoes soaked 30 minutes and chopped (Ceres Organic)
1 smoked chipotle chillies soaked an chopped (Orcona) Optional
Put all ingredients into a bowl and toss until combined.
1 pkt raw sunflower sprouts (Wright Sprouts)
Bunch of fresh corriander finely chopped
Bunch of fresh Parsley finely chopped
2/3 cup olive oil.
Pulse chop the raw sunflower sprouts in either a food processor of dry blender but keep them chuncky not fine, add the fresh chopped herbs and olive oil and combine to form a pesto.
NB: If you want to add salt do it here but the sun-dried tomatoes in the salad are salted so I don't believe it is necessary.
Now fold 2 Tbsp of the pesto through the salad and enjoy.
NB: It has a bite but if you don't like chillies then leave then out.