Citrus Salad With Sumac Vinaigrette

Vegan • Gluten-free

This recipe is the product of a Friday fridge clean out, it was such a winner that I had to share it with you. This recipe also turns into a fantastic smoothie.

Prep Time: 15 minutes
Cooking Time: –
Serves: 4

Ingredients:
– 3 large handfuls of baby spinach
– 1/4 cucumber, finely sliced
– 2 beetroot, cleaned and finely sliced (I used Candy striped beetroot)
– 3-4 radishes, cleaned and finely sliced
– 1 large grapefruit, peeled and sliced
– 1 large orange, peeled and sliced
– 1/2 cup broad beans/pea, blanched
– 1 small handful of mint leaves
– micro herbs or salvaged pea shoots (optional)

Vinaigrette:
– 3 Tbsp fresh grapefruit juice
– 6 Tbsp olive oil
– 1 (heaped) Tbsp Sumac
– 1/2 tsp Maldon salt

Method:
1. layer the salad, starting with the first ingredient and work your way down.
2. Place all vinaigrette ingredients into a jar and shake before use.

Beetroot, Citrus, Baby spinach and mint smoothie: 
Ingredients:
– 1 large handful of baby spinach
– 1/4 cucumber, finely sliced
– 1/2 beetroot, cleaned and finely sliced
– 1 large grapefruit, peeled and sliced
– 1 small handful of mint leaves
– water
– *ice

Method:
1. Blits all ingredients in a blender until smooth.

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