Superfood Salad With Moroccan Dressing Ingredients raw beetroot 4 small olive oil carrots 3 medium, peeled and cut into small sticks broccoli 200g, cut into small florets couscous 200g pumpkin seeds 2 tbsp, toasted Morocco Gold Extra Virgin Olive Oil 6 tbsp red wine vinegar 3 tbsp sweet paprika 1 tsp ground cumin tsp garlic 1 clove, finely chopped flat-leaf parsley a small bunch, save some leaves for decoration Method STEP 1 Heat the oven to 200C/fan 180C/Gas 6
Once you are ready with the ingredients, mix all the main ingredients in a bowl, and prepare the seasoning in another vessel
Production time is extended to 5 weeks until Sept
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Tate McRae 13
Chiffon is lightweight, breathable, and will move beautifully in a gentle ocean breeze