Ingredients: Serves 8-10 :
Makes approximately 10-12 flatbreads
- 2 bunches of baby beetroot
- 1 large fennel thinly sliced on the mandolin
- ½ cup walnuts chopped
- 2-3 large handfuls of rocket
- Teaspoon of coconut oil
- Pinch of salt
- Drizzle of olive oil & apple cider vinegar
- Nasturtiums to garnish
Method:
Preheat the oven to 160 degrees.
Brush the beetroots with a little coconut oil and season with a little salt and bake for 25-30 minute until tender.
Let them call and then carful rub the outer skin off
Half the beetroots and assemble the salad to show the contrast of colors and textures. Season with a little salt and drizzle with olive oil and apple cider vinegar
Serve the mayonnaise on the side
Mango, lime and avocado mayonnaise
- 1 avocado
- 1 mango
- Juice of 1 lime
- Pinch of salt
Method:
Place all ingredients into a blender and blend until smooth and the consistency of mayonnaise.
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