Beetroot, feta and toasted cashew salad
Procedure
Ingredients · Servings 2
- Turnips are cut
- 100 g More
- 30 g Roasted Cashews
- Oil
- Sale
- White pepper
- 20 ml Myrtle vinegar
- 25 ml Salsa di soia kikkoman
- 25 ml Kikkoman Poke Salsa
- Dried lemon peel
- Fennel
- Arugula flowers
Method · 15 min
- At this time of year, it's almost annoying to think about eating salad; a nice, hearty, and delicious dish is better. But this recipe was also enjoyed by...
- At this time of year, it's almost annoying to think about eating salad; a nice, hearty, and delicious dish is better. But this recipe was also enjoyed by...
- At this time of year, it's almost annoying to think about eating salad; a nice, hearty, and delicious dish is better. But this recipe was also enjoyed by...
- At this time of year, it's almost annoying to think about eating salad; a nice, hearty, and delicious dish is better. But this recipe was also enjoyed by...
- At this time of year, it's almost annoying to think about eating salad; a nice, hearty, and delicious dish is better. But this recipe was also enjoyed by...
- At this time of year, it's almost annoying to think about eating salad; a nice, hearty, and delicious dish is better. But this recipe was also enjoyed by...
- At this time of year, it's almost annoying to think about eating salad; a nice, hearty, and delicious dish is better. But this recipe was also enjoyed by...
- At this time of year, it's almost annoying to think about eating salad; a nice, hearty, and delicious dish is better. But this recipe was also enjoyed by...
- At this time of year, it's almost annoying to think about eating salad; a nice, hearty, and delicious dish is better. But this recipe was also enjoyed by...
- At this time of year, it's almost annoying to think about eating salad; a nice, hearty, and delicious dish is better. But this recipe was also enjoyed by...
Thinly slice the pre-cooked beetroot.
Place it in a bowl.
Prepare the marinade with soy sauce, poke sauce, salt, oil, myrtle vinegar (or other), white pepper.
Mix the sauce and pour it over the turnips.
Leave to marinate for 10 minutes.
Cut the feta into cubes.
Toast the cashews in a non-stick pan with a little salt.
Arrange the turnip slices on a plate and pour the marinade sauce over them.
Add the diced feta and cashews.
Finish with a sprinkling of lemon powder and sprigs of wild fennel.
