Beetroot and carrot salad with cashews

This is a delicious side dish to any of the meat and fish recipes. Serve the kids the grated carrot, beetroot and sultanas and add the dressing and fresh herbs to the adult version.

INGREDIENTS

4 carrots, grated

2 beetroots, grated

60g sultanas

INGREDIENTS FOR ADULTS

1 garlic clove, peeled and left whole

60ml white wine vinegar

80ml unsalted cashews

60ml lemon juice

80ml olive oil

1/2 cup flat-leaf parsley, chopped

3 tablespoons mint leaves, chopped

1/2 teaspoon chilli flakes

freshly ground black pepper

salt

METHOD

Combine the carrots and beetroot in a bowl then remove half to another bowl.

DISH ONE

Stir half of the sultanas through one bowl of the beetroot and carrot mixture and serve to the kids.

DISH TWO

Combine the garlic, vinegar and remaining sultanas in a large bowl. Let the mixture sit for about 30 minutes then remove the garlic and discard.

Meanwhile, toast the cashews in a heavy-based frying pan over a medium heat, stirring frequently, until the nuts have just started to brown, about 2–3 minutes. Remove the cashews to a plate and let them cool.

To the remaining bowl of carrots and beetroot, add the vinegar mixture, lemon juice, olive oil, parsley, mint, chilli flakes, cashews and salt and pepper to taste. Combine well and serve.

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