This recipe first appeared in New Zealand Woman’s Weekly.
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Ingredients
Method
1.Heat the oil in a pan to medium and toast the pumpkin seeds, keeping them moving, until puffed up slightly and coloured – about 5-7 minutes. Drain on a paper towel and sprinkle with salt.
2.In a large bowl, whisk the olive oil with the citrus juices. Add the beetroot and apples, and three-quarters of the seeds. Toss well.
3.Top with the remaining seeds and coriander, then serve.
Note
- The difference between a flavourful salad and one that’s tasteless often comes down to how well it’s been tossed in the dressing. There’s no better kitchen gadget to toss salads with than your hands! Work quickly and gently, then a quick wash with cold water ought to be enough to rid them of beetroot stains. – This salad is packed with protein from the pumpkin seeds, as well as essential fatty acids and loads of vitamins and minerals.
