Greens, Pretzel + Tahini Salad

Ingredients:

  • 5 or so small baked beetroots.

  • 2 cans lentils

  • 1 small red onion or 2 shallots

  • 250g ricotta

  • salt and pepper

  • olive oil

  • balsamic

  • mixed herbs (parsley, tarragon, dill etc).

 

Method:

 

1.) Drain lentils and rinse and let drain well, then add to large bowl.

 

2.) Slice beetroots into rough cubes, then add to bowl.

 

3.) Slice onion/shallots into thin strips, then add to bowl.

 

4.) Roughly chop herbs and add to bowl.

 

5.) In a small bowl, mix 2 parts oil, to 1 part balsamic and season with salt and pepper.

6.) Pour over vegetables and toss well (don’t overdress this one).

7.) Using your hands, break ¾ ricotta over salad and mix through, then crumble the rest over the top.

GEORGIA KARAVIS

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LOCATION

Melbourne, Australia

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© 2020 by Georgia Karavis 

ABN 63 918 834 829