Seasonal Salad
Serves 220 mins prep30 mins cook
A delightful earthy, soft, salty, sweet, and crunchy seasonal salad made with roasted beetroot, peeled persimmon, a drizzle of balsamic vinegar, feta, and chopped toffee-covered peanuts.
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What you need
Instructions
1: Roast the beetroot until tender. 2: Peel and slice the persimmon. 3: Arrange roasted beetroot and persimmon on a plate. 4: Drizzle with balsamic vinegar. 5: Crumble feta over the salad. 6: Top with chopped toffee-covered peanuts.View original recipe