Christmas Salad with Beetroot-Yoghurt Dressing

VEGETARIAN . VEGAN VERSION

I absolutely love this beautiful salad! There are so many gorgeous textures, from the crunch of the toasted pecans, the softness of the goat's feta, to the crisp, fresh juiciness of the grapes. And the insanely pink beetroot dressing really gives it that Christmas edge as it blends with all the shades of green.

At Christmas it's so refreshing to have a beautiful fresh salad that can actually hold itself up as a stand alone meal, and this one is no exception. To make the vegan version simply leave off the Feta cheese, or replace with roasted chickpeas.

SERVES: 2 as a main, 4 as a side

INGREDIENTS

For the salad:

4 large cavelo nero Kale Leaves, torn off the stems and chopped into small pieces

(use any kale you prefer but I love the really dark green colour in this salad)

1 medium head of Romaine lettuce, chopped

Large handful Rocket Leaves

1/2 cup fresh Coriander / Cilantro leaves, torn off the stems

1/2 Yellow Bell Pepper, chopped

1 stick Celery, finely chopped

1 cup small Red Seedless Grapes, or large ones halved

1 medium raw Beetroot, peeled and julienned

1/2 small Red Onion, finely diced

1/2 cup Pecan Nuts, toasted lightly under a grill or on a pan

1 tbsp Extra virgin Olive Oil

Juice of half a Lemon

Fine Sea Salt or Himalayan Pink Salt

1 small block of goats' Feta Cheese

Vegan option: 1 tin Chickpeas

For the Dressing:

1 cup plain Coconut Yoghurt

1 small raw Beetroot, peeled and chopped

1/4 cup fresh Coriander/Cilantro leaves

Juice of half a Lemon

1/4 tsp Sea Salt / Himalayan Pink Salt

Pinch ground Black Pepper

METHOD

1. Put the chopped Kale into a large mixing bowl or salad bowl, drizzle over the olive oil, lemon juice and salt, and massage the leaves with your hands until they are well coated and wilted slightly. Leave to marinate while to prepare the other veggies.

2. Add all the other salad ingredients, except the Feta, to the salad and toss to coat with the oil.

3. Blend the dressing ingredients in a high speed blender until smooth. Pour this into a serving jug or store in a sealed glass jar in the fridge until ready to use.

4. When ready to serve break up the Feta cheese onto the salad and drizzle with the Beetroot dressing.

Vegan option: Drain the water off the tin of Chickpeas, spread them out on a roasting tray, drizzle with a little olive oil and a spinkle of salt. Roast at 200 degrees for 15 minutes before adding to the salad.

NOTES

This salad will keep covered in the fridge for up to 3 days.