Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
Rhubarb's beetroot salad
Ingredients
Salad
2-litre tub grated carrot
2-litre tub grated beetroot
1 cup raisins
½ cup toasted sunflower seeds
½ cup toasted pumpkin seeds
½ cup packed chopped mint
Dressing
150ml pomegranate molasses
150ml balsamic vinegar
Juice from 1½ oranges freshly squeezed.
1½ cup olive oil
5 Tbsp honey
Method
Salad: Toss together with half the dressing. This makes one large cafe-sized serving bowl of salad.
Dressing: Place all ingredients in a bowl and whisk together. This makes enough for two batches of the salad.
Recipe requested by Debbie Alexander, Dunedin.
Recipe provided by Rhubarb in Roslyn.
If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 181, Dunedin, fax 474-7422, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.
