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Salad Days


Fennel, beetroot and cauliflower salad with citrus dressing


1 fennel bulb, sliced

1/2 head broccoli, chopped into small florets

1 medium beetroot, roasted, peeled and chopped

1 bunch Italian flat leaf parsley, chopped

1 sprig mint, chopped

1 handful pepitas


Juice of 2 oranges

1/4 cup olive oil

1 teaspoon seeded mustard

1 teaspoon ground cumin


Roast beetroot in the oven at 180 degrees Celsius for one hour. Remove from the oven and allow to cool.

Roast cauliflower in the oven at 180 degrees Celsius for about 15 minutes or until the florets start to go crisp and golden.

Meanwhile, combine all salad ingredients in a bowl.

To make dressing, combine all ingredients in a jar or cup and stir to combine.

Peel and chop beetroot then add to the salad along with the cauliflower. Drizzle with the citrus dressing.