This salad goes great with lamb or falafels as a side or in a wrap. Prep the dressing beforehand. The longer you leave it in the fridge the more the flavours develop. The oil and the lemon juice will preserve this dressing for a while in your refrigerator – how long will depend on how sterile the container you mix the ingredients is.
Mix equal parts lemon juice and olive oil and about 1/2 a teaspoon each of the spices. You might tweak the flavour balance in the direction that best suits your palate – I personally prefer a little more paprika and cinnamon.
The rest of the salad is simple! grate the carrot and beetroot (both raw, scrubbed clean and unpeeled) so that you have about the same amount of both. Toss the veggies liberally with the dressing and garnish with sultanas and slivered almonds.
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