You will surmise I've had too much time on my hands with all this rainy weather? Desperate times call for testing out new recipes, it's not like I'm going to clean house all day here at Struan Farm!
And so I made a "roast beetroot and brazil nut salad" from the latest issue of Donna Hay's Fresh & Light. Baby beetroot (yes, from the veggie garden) is roasted, kale (yes, from the veggie garden) shredded, and brazil nuts (no, not from Struan Farm) toasted and chopped, then all tossed in a bowl. A dressing is made from soaked brazil nuts, malt vinegar, olive oil and water, pureed in the food processor and drizzled on top. As I was making this I was thinking that it was either going to be amazing or taste like dirt given the earthy kale and beetroot combination...
Well guess what? It was really good. John gave it a strong thumbs up. The crunch and flavour of the toasted nuts was great with the beetroot and kale, this salad really works.
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