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Member recipe

Beetroot fennel & orange salad

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Serves 1

A light, fresh & seasonal lunch idea

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  • 1 medium fresh cooked beetroot (not pickled)
  • 1/2 small fennel bulb
  • 1 small orange
  • 2 radish
  • handful of fresh spinach leaves
  • 1 tsp pumpkin seeds
  • few sprigs fresh parsley
  • 1 tbsp extra virgin olive oil
  • 1 dsp red wine vinegar
  • salt & pepper


    1. Trim, peel & slice the beetroot
    2. Cut the peel from the orange & then slice crossways
    3. Trim & thinly slice the fennel
    4. Trim & slice the radish
    5. Whisk together oil & vinegar then season to taste
    6. Lightly toast the seeds in a dry frying pan
    7. Layer the spinach, beetroot, fennel, orange & radish slices on a plate.
    8. Drizzle over the dressing, scatter the parsley leaves & sprinkle with toasted seeds

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