Winter Root Salad
Ingredients
250 grams brussels sprouts
4 carrot
100 grams radish
3 raw beetroot
2 orange
0.5 orange
3 tahini
3 toasted seasme oil
3 olive oil
3 tamari sauce
4 sprigs of fresh thyme
10 grams parsley
70 grams cashew nuts, toasted
Instructions
STEP 1/6
Trim and peel the carrots and beetroot.
Trim the raddishes.
Peel and segment the oranges in Ingredients 2.
Juice the orange in Ingredients 3.
Peel the garlic clove.
Destem the herbs.
STEP 2/6
Assemble the food processor bowl with the thin slicing disc.
Fit the mini bowl and knife blade to the food processor bowl.
STEP 3/6
Attach the lid and ensure it is locked into place.
Turn the machine to speed 5.
Slice Ingredients 1 (sprouts) into the food processor bowl.
Mix until shredded.
Set aisde.
STEP 4/6
Slice the first 3 items of Ingredients 2 (carrot, radish, beetroot) into the food processor bowl.
Arrange the shredded sprouts and slice vegetables on the serving plates.
Add the rest of Ingredients 2 (orange segments) on to the serving plates.
STEP 5/6
Clean the food processor bowl and fit the mini bowl and knife blade.
Add Ingredients 3 (juice, tahini, sesame oil, olive oil, tamari, maple syrup, garlic, vinegar) into the mini bowl.
Blend until a smooth dressing has formed.
STEP 6/6
Top with Ingredients 4 (herbs, nuts).
Serve.
Winter Root Salad
Ingredients
250 grams brussels sprouts
4 carrot
100 grams radish
3 raw beetroot
2 orange
0.5 orange
3 tahini
3 toasted seasme oil
3 olive oil
3 tamari sauce
4 sprigs of fresh thyme
10 grams parsley
70 grams cashew nuts, toasted
Instructions
STEP 1/6
Trim and peel the carrots and beetroot.
Trim the raddishes.
Peel and segment the oranges in Ingredients 2.
Juice the orange in Ingredients 3.
Peel the garlic clove.
Destem the herbs.
STEP 2/6
Assemble the food processor bowl with the thin slicing disc.
Fit the mini bowl and knife blade to the food processor bowl.
STEP 3/6
Attach the lid and ensure it is locked into place.
Turn the machine to speed 5.
Slice Ingredients 1 (sprouts) into the food processor bowl.
Mix until shredded.
Set aisde.
STEP 4/6
Slice the first 3 items of Ingredients 2 (carrot, radish, beetroot) into the food processor bowl.
Arrange the shredded sprouts and slice vegetables on the serving plates.
Add the rest of Ingredients 2 (orange segments) on to the serving plates.
STEP 5/6
Clean the food processor bowl and fit the mini bowl and knife blade.
Add Ingredients 3 (juice, tahini, sesame oil, olive oil, tamari, maple syrup, garlic, vinegar) into the mini bowl.
Blend until a smooth dressing has formed.
STEP 6/6
Top with Ingredients 4 (herbs, nuts).
Serve.