This salad from Ottolengi is practically a meal in a plate with all the nuts and herbs piled on to the Beetroot and dressed simply. Delicious for a hot summers day.
Roast in a hot oven the following:
30g flaked almonds, 15g sesame seeds, 45g pumpkin seeds
till done, for about 5-6 minutes in a 180C oven.
Peel and cut into thin strips
Mix in 40g basil leaves
20g coriander leaves
10g tarragon leaves( I did not use it)
1-2 tsp chilli flakes
2 tsp lemon zest
-Add the nuts with
3Tb lemon juice
75 ml olive oil
salt and pepper
Toss and serve at once.
Recipe source: Plenty More by Ottolengi