PURPLE SALAD

'Different shades of purple'

 

  • 6-8  beetroots
  • 10 baby eggplants
  • Salad (red leaf)
  • A bunch of radish
  • 1 cup berries (gooseberries in this case)
  • 2 healthy handful of purple basil
  • Olive oil
  • Sea salt & black pepper

Dressing:

  • 4 tbsp tahina 
  • 1 orange
  • 3 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 3 tbsp natural water
  • Sea salt & black pepper

Salad: Preheat the oven to 200°C. Peel and cut the beet roots in small squares and the baby eggplants in halves. Place them in a n oven tray covering them with some olive oil, salt and pepper. Roast them in between 15-20 minutes. When they are ready, remove from the oven and let the cool. Rinse the salad and brush the radishes to make them ready to slice. Chop the basil leaves. Place the ingredients in a big tray or bowl, sprinkle it with the berries (if you can’t find gooseberries blueberries or raspberries also works perfectly). Drizzle the salad with some olive oil, salt and pepper.

Dressing: Make juice out of the orange. In a bowl add all the ingredients together with the fresh juice and mix with a blender or food processor until smooth. Serve the dressing aside to keep the salad crispy!