Ingredients
1 head of broccoli
1 large or 2-3 smaller beetroots
20g labneh
Dressing:
rind of half a lemon
juice of half a lemon
1 Tablespoon olive oil
20 walnuts
Salt & Pepper
Broccoli and Beetroot Salad
by Agatha Bolla
Directions
1. Chop the broccoli into thirds so they are edible pieces 2. Boil up some water with a kettle and cover in a plastic container place the chopped broccolini in there for 3 minutes to cook, but sill be crunchy 3. Cut the beetroot into quarters and boil in water for 20 mins until cooked 4.Grate the walnuts so that you have the meal, and blend it with the rind of half a lemon & olive oil add salt and pepper 5. Drain your broccoli and beetroot and toss all into one bowl. Add labneh and Pour the dressing over the top.
Such an amazing project which results in amazing veg to feed us throughout the week ! It has also introduced us to veg we might otherwise not have tried and love them now. And it's all local and chemical free! Cannot recommend it enough :)
— Anna
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