Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
With Sugar Cafe's raw beetroot and carrot salad
2 medium raw beetroot, peeled and grated
3 medium carrots, peeled and grated
1 handful fresh mint leaves, finely sliced
1 handful raisins
1 handful pumpkin seeds, toasted
1 handful sunflower seeds, toasted
pinch of freshly ground black pepper
Pomegranate dressing
30ml pomegranate molasses
30ml balsamic vinegar
50ml fresh orange juice
50ml extra virgin olive oil
1 Tbsp mild honey
Method
Combine dressing ingredients and mix well.
Combine salad ingredients in a bowl and pour over the dressing. Toss to combine. Check seasoning and adjust accordingly.
The salad will bleed and is best dressed as close to serving as possible.
Requested by Barb Crawford, of Dunedin.
This recipe comes from With Sugar Cafe in Lower Stuart St, Dunedin.
• 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.
