Chunky Dip Pizzas
Avocado Tartines with Smashed Peas and Feta
Mexican Chili Red Beef
Crunchy Chilli Chicken with Spiced Tomato Salsa
Basil & Bacon Frittatas
Chili & Chicken Club Sandwich
Crispy Chili Red Chicken
Gourmet Rocket & Cherry Tomato Pizzas
Beetroot and Brown Lentil Salad
Roast Pumpkin Risotto
Spring Vegetable Pasta
Preparation: 10 Minutes | Cooking: 20 Minutes
1 bunch of baby beetroots
1 lemon juiced
1 tbsp white wine vinegar
1 tbsp honey
2 tbsp olive oil
1 tsp salt
1 tub Simply Delish Roast, Beetroot and Cashew dip
1/2 tsp ground cumin seeds 200gm Greek yoghurt
1 can of brown lentils
1 head of radicchio, or other bitter salad leaf
5 radishes, finely sliced
To garnish: baby spinach leaves and crusty bread, sliced
Preheat an oven to 170ºC(330ºF). Trim the beetroots, place on a baking tray and coat liberally with oil. Cook in the oven until tender and beginning to colour. Remove and allow to cool slightly.
Meanwhile, place the lemon juice, vinegar, honey, olive oil and salt in a bowl and whisk to combine. Set aside. Next combine half the Tasty Delish Roast Beetroot and Cashew dip with the cumin, and Greek yoghurt, stirring until smooth. Taste for seasoning. Place in fridge until required.
Cut the roast beetroots in half and place in a large bowl along with the radichio, lentils radish, and lemon dressing, tossing to combine.
To serve, spread the remaining Simply Delish Roast Beetroot and Cashew dip over each plate and arrange some of the salad on top. Garnish with baby spinach leaves and serve immediately with beetroot yoghurt and crusty bread on the side.