Cottage Cheese, Roast Vegetable, Beetroot & Grain Salad
Ingredients
- 1 Tbsp olive oil
- 2 carrots, cut into big chunks
- 2 tsp dried oregano
- 4 medium sized beetroots, washed and patted dry
- 1/2 cup wild rice
- 1/2 cup quinoa
- 150g mixed leaf rocket and spinach salad, washed and dried handful of basil leaves
- 200g Bulla Cottage Cheese Original
- 2 Tbsp chilli dukkha
To make the DRESSING
- 3 Tbsp extra virgin olive oil, plus a little extra for serving
- 1 Tbsp lemon juice
- 2 tsp dijon mustard
- salt and pepper, to season
Tip
- Why not add some shredded roast chicken for a meaty dish and extra protein.
Cooking Directions
- Preheat oven 180°C (160°C fan-forced).
- Wrap the beetroot in foil, place on a baking tray and roast in the oven for 1 hour until tender but firm. Leave to cool.
- Whilst the beetroot is cooking, on a separate baking tray, place the carrots, olive oil and dried oregano, evenly coat and roast for 40 minutes. Leave to cool.
- Cook the wild rice and quinoa as per packet instructions and leave to cool.
- For the dressing put everything into a jam jar and give it a good shake until it emulsifies.
- In a large serving bowl, arrange the salad leaves, peel and cut the beetroot into quarters, toss through the rice and quinoa, add the carrots and basil leaves.
- Drizzle the dressing over the salad, roast vegetables, rice and quinoa.
- Top with Bulla Cottage Cheese Original, sprinkle with chilli dukkha and serve with an extra drizzle of olive oil.
Ingredients
- 1 Tbsp olive oil
- 2 carrots, cut into big chunks
- 2 tsp dried oregano
- 4 medium sized beetroots, washed and patted dry
- 1/2 cup wild rice
- 1/2 cup quinoa
- 150g mixed leaf rocket and spinach salad, washed and dried handful of basil leaves
- 200g Bulla Cottage Cheese Original
- 2 Tbsp chilli dukkha
To make the DRESSING
- 3 Tbsp extra virgin olive oil, plus a little extra for serving
- 1 Tbsp lemon juice
- 2 tsp dijon mustard
- salt and pepper, to season
Tip
- Why not add some shredded roast chicken for a meaty dish and extra protein.