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Beetroot, Cucumber and<br />
Pomegranate Salad<br />
Serves: 4-6<br />
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INGREDIENTS:<br />
2 cups cucumber, grated<br />
1 tablespoon sesame seeds<br />
2 tablespoons white balsamic vinegar<br />
2 cups beetroot, grated<br />
1 tablespoon mint, chopped<br />
2 tablespoons olive oil<br />
80g pomegranate seeds<br />
salt and pepper, to taste<br />
METHOD:<br />
In 2 separate bowls, combine the cucumber with the sesame<br />
seeds and vinegar, and the beetroot with the mint and oil<br />
Season to taste and arrange on a serving plate with the<br />
beetroot in the centre and the cucumber arranged around it<br />
Sprinkle the pomegranate seeds over the cucumber and serve<br />
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27 salads & soups
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