November 23, 2020

A healthy and tangy salad.

Toast 20g of almonds 1/2 tsp of cumin seeds for a couple of minutes. Turn off the heat and let it cool on its own.

In a large bowl, add the following:

• 2 medium beetroots, cook and peeled, diced
• 1 diced apple
• 1/2 red onion, sliced
• Some herbs of your choice (I use 1 tsp tarragon)
• 1 tbsp raisins

Add the toasted almonds and cumin seeds and stir well.

For the dressing, mix the following:

• 150g vegan yogurt
• 1 lime (or lemon if you don’t have lime): zest and juice
• 2 tsp honey (or other sweetener)

Pour the dressing just before serving.