Tasti Super Salad
Photography Josh Griggs.
BROUGHT TO YOU BY Tasti
This salad is ridiculously satisfying, packed with flavour and texture, and it’s a veritable health-bomb!
Serves: 4
INGREDIENTS
VEGETABLES
250 grams baby beetroot
2 tablespoons olive oil, plus extra for cooking
2 teaspoons balsamic vinegar
1 teaspoon cumin seeds
sea salt and ground pepper
200 grams broccolini
WHIPPED FETA
⅓ cup Greek natural yoghurt
150 grams feta
DRESSING
¼ cup each cider vinegar and extra virgin olive oil
1 clove garlic, crushed
1 tablespoon honey
1 teaspoon cumin seeds
TO ASSEMBLE
1 cup farro, cooked
3 cups salad greens
flesh of 2 avocados, chopped
180 grams hot smoked salmon, torn into chunks
¼ cup each toasted Tasti walnuts, pumpkin and sunflower seeds
METHOD
Preheat the oven to 180°C fan bake.
VEGETABLES: Line a baking tray with foil. Put the beetroot in the centre of the foil, drizzle with the oil and vinegar, sprinkle over the cumin seeds, and season salt and pepper. Draw the foil up around the beetroot and fold in the sides to create a sealed parcel. Roast for about 40–45 minutes until soft and tender. Remove from the oven and set aside. When cool, peel with a small knife and cut into halves.
Heat a little oil in a frying pan and cook the broccolini over a high heat for 5 minutes or until just cooked.
WHIPPED FETA: Whiz the yoghurt and feta together in a small food processor, or with a whiz stick.
DRESSING: Shake all the ingredients together in a sealed jar. Season with salt and pepper.
TO ASSEMBLE: Spread the whipped feta on the base of a large serving platter and top with the farro and salad greens. Layer on the beetroot, broccolini, avocado and salmon. Pour over the dressing and top with the nuts and seeds to serve.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.