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Spiced roast peach & beetroot salad
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3 large ripe peaches, halved and stoned
1⁄2 tsp Ras el Hanout spice
3 tbsp natural yogurt
2 tbsp chopped fresh mint
180g pack Sweetfire beetroot, cut into wedges
1 pack Summer Salad with Sorrel & Quinoa, or 250g pack LOVE life Quinoa, Chick peas, Bulgar Wheat & Rice
Bunch of salad onions, sliced
1. Preheat the oven to 200ºC, gas mark 6. Place the peach halves in a single layer in a roasting tin. Mix together the spice, yogurt and mint and spoon half this mixture into the hollows. Bake for 15–20 minutes until tender. Cut the peaches into wedges.
2. Toss the beetroot with the remaining yogurt and mint dressing. Arrange the warm peaches and beetroot with the salad or quinoa mix in a shallow salad bowl. Scatter with the salad onions and serve.
Typical values per serving:
This recipe was first published in June 2013.