People always seem to want to give me shoe advice: “hey you’re wearing odd shoes”…. … actually, no I’m not. I wear the shoes that make me happy and, I have lots of pairs… so.. I just wear what I like, depending on the weather, mood, outfit or scarf holding back my dreads. It doesn’t…
Roasted Beetroot Salad
This is a great gluten free and vegetarian side. Loads of flavour, texture and colour. One of my all time favourites, if you want a big salad lunch or a nice alternative for the BBQ. Anyone who doesn’t like beetroot, will have a change of heart and tastebuds after a fork full.
Prep Time: 10 Min
Cook time: 15 Min
4 medium sized beetroot – roasted, diced
½ tsp ground coriander
1 tsp ground cumin
½ cup mayonnaise
¼ cup sour cream
1 garlic clove, crushed
1 lemon, zest and juice
½ cup fresh mint, finely chopped (optional)
400g chickpeas (tin), drained
1 small red onion, finely diced
110g feta cheese, diced
salt and freshly ground black pepper
(To roast your beetroot, preheat oven to 200c, place in a baking dish, drizzle with olive oil, salt and pepper and roast for 15 – 20min or until tender. Remove from oven and peel (don’t forget your gloves!))
Place your warm beetroot in your serving dish and sprinkle with coriander and cumin, toss well, allow to sit for about 5 minutes to absorb those lovely aromatic flavours.
In a separate bowl gently whisk together the mayo, sour cream, garlic, lemon zest, juice and half the mint.
To the beetroot, add the chickpeas, onion and feta. Taste and season, remember the feta is quite salty!
Pour the dressing over your beetroot and bring together gently. Chill until ready to serve
TO SERVE: Sprinkle with remaining mint, grab a fork and dig in!
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They say in fairy tales that magic is found over the hills and far away, which is exactly what we discovered, in the little township of Akaroa. If you’re hard stepping, you could easily miss Rona’s, a tiny villa, with yellow cladding, rusty canopy and petite door. Inside however, it has a Tardis-type vibe,…