The festive season is upon us and after indulging in a steady diet of party food I'm craving healthy food. This is one of my all time favourite salads from the Ripe Deli Cookbook.
Ripe Deli is in Grey Lynn. It was started by Angie Redfern who has a passion for producing fresh quality healthy food with a creative touch . Apart from those healthy salads it also sells decadent home-baked slices, cakes and brioches, a variety of gourmet sandwiches & wraps, chutneys, relishes , cured meats and cheeses.
Raw Energy Salad From Ripe Deli:
http://www.ripedeli.co.nz/
Serves 4-6
Ingredients:
Ingredients:
500g raw beetroot, peeled and grated
700g carrot, peeled and grated
1 cup fresh mint leaves, roughly chopped
½ cup (80g) raisins
¼ cup (30g) sunflower seeds, toasted (see pg 211)
¼ cup (30g) pumpkin seeds, toasted
½ tsp salt
Dressing:
2 tbsp pomegranate molasses
2 tbsp balsamic vinegar
¼ cup (60ml) orange juice
¼ cup (60ml) olive oil
1 tbsp honey
To prepare the dressing: place all the dressing ingredients in a jar with a tight fitting lid. Shake well to combine.
700g carrot, peeled and grated
1 cup fresh mint leaves, roughly chopped
½ cup (80g) raisins
¼ cup (30g) sunflower seeds, toasted (see pg 211)
¼ cup (30g) pumpkin seeds, toasted
½ tsp salt
Dressing:
2 tbsp pomegranate molasses
2 tbsp balsamic vinegar
¼ cup (60ml) orange juice
¼ cup (60ml) olive oil
1 tbsp honey
To prepare the dressing: place all the dressing ingredients in a jar with a tight fitting lid. Shake well to combine.
To prepare the salad: in a large serving bowl, combine the beetroot, carrot, mint, raisins, seeds and salt and mix. Pour over the dressing – toss again when ready to serve.
Ripe Deli takibg part in the Pop Up Sustainable City in The Cloud ( November 2012)
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