INGREDIENTS
Beetroot and black rice salad
3 bunches baby beetroot, peeled and thickly sliced, small leaves reserved
⅓ cup (80 ml) extra virgin olive oil
Finely grated rind of 1 orange
1 tbsp tarragon leaves, chopped
Salt flakes and cracked black pepper, to taste
4 ½ cups (875 g) warm cooked black rice
50 g reserved baby beetroot leaves
½ cup (12 g) flat-leaf parsley leaves
1 avocado, peeled and chopped
200 g haloumi, shaved using a vegetable peeler
Orange dressing
⅓ cup (80 ml) orange juice
2 tbsp pomegranate molasses
2 tbsp extra virgin olive oil
METHOD
Beetroot and black rice salad
- Preheat the oven on Moisture Plus with Fan Plus at 200°C.
- Place the sliced beetroot, oil, orange rind, tarragon, salt and pepper in a bowl and toss to combine. Place on a universal tray lined with non-stick baking paper and bake for 20 minutes or until golden.
Orange dressing
- Combine the orange juice, pomegranate molasses, oil, salt and pepper. Pour the orange dressing over the warm rice and gently mix.
To serve
- Divide the rice between bowls and top with beetroot leaves, parsley, avocado and haloumi.
APPLIANCE / FUNCTION
Donna Hay
As Australia’s leading food editor and bestselling cookbook author, Donna Hay has made her way into the hearts (and almost every home) across the country. An international publishing phenomenon, Donna’s name
is synonymous with accessible yet inspirational, recipes and stunning images. Her acclaimed magazine notched up an incredible 100 issues and her best-selling cookbooks sold more than seven million copies worldwide. The Donna Hay brand goes beyond the printed page, featuring an impressive digital presence; a number of television; branded merchandise; and a baking mix range in Australian supermarkets. Donna is the very proud mum of two teenage boys, adores living near the ocean and still loves cooking every single day.
