Beetroot, Broccoli and Chestnut Salad with Native Wattle Seeds Honey Mustard Dressing

When we consume foods that thrive in the current climate, we resonate positively with the energy they provide.

The beauty of nature can be fully appreciated through our senses, from the vibrant colours we see to the sounds of food and the energy we feel.

To inspire your journey towards resonance, we offer a delicious salad made with broccoli, beetroots, rocket, and chestnuts, complemented by a honey mustard dressing with a hint of wattle seeds.

Follow the simple directions to create a dish that nourishes your body and soul and enjoy the sensation of resonance that comes with every bite.

5 serves/prepping time: 90min.

Salad:

·       2 medium-sized beetroots

·       1 medium-sized broccoli

·       60-80g fresh rocket

·       50-60g raw cashew nuts (organic if possible)

·       100-120g boiled and peeled chestnuts

·       Chia seeds for sprinkling on top

Salad Dressing:

·       4 tbsp extra virgin olive oil

·       2 tbsp balsamic vinegar

·       2-3 tbsp local raw honey

·       1 tbsp mustard seeds

·       1 tsp wattle seeds powder

·       Season with salt and pepper

Method:

1.     Soak the chestnuts in water overnight. Boil them for 30-40 minutes, then allow to cool.

2.     Peel the chestnuts using a small knife and cut them vertically in half, then set aside.

3.     Steam the broccoli and allow to cool.

4.     Peel and slice the beetroots into half-moon shapes and steam them.

5.     Wash the rocket leaves and set aside.

6.     Start preparing the dressing while the steamed vegetables cool.

7.     Combine all the ingredients in a small bowl and mix well.

8.     Serve the salad in a bowl, starting with the rocket, beetroots, broccoli, chestnuts, cashews, a sprinkle of chia seeds, and the wattle seeds honey mustard dressing.

Enjoy your delicious and nutritious salad!