Srinkled With Cashew Nuts
250g beetroot (well-cooked and halved, grated f they are large)
120g baby rocket (arugula) leaves( or simple lettuce)
60g feta cheese(any of your choice)
3 tbsp cashew nuts, lightly crushed with your fingers
2½ tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1 tbsp honey
½ tsp salt
Combine the Dressing ingredients in a jar, and shake well. You might need a spoon to break up the honey to mix it in properly. Adjust salt to your taste.
Place rocket lettuce in a serving bowl.
Scatter over beetroot. No need to toss - because of the weight, it should disperse throughout fairly well.
Crumble over the feta and scatter with cashew nuts.
Drizzle over dressing and serve.
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