Is anyone else feeling confused by the seasons? One minute it’s cold and windy, the next, blue skies and sunshine!
One day I’m craving fresh salads, the next, hearty root vegetables—it’s a seasonal identity crisis! But I found the perfect middle ground this weekend: a Roasted Beetroot, Carrot & Sweetcorn Salad with a Spiced Yogurt Dressing. It satisfies both salad cravings and root veg comfort.
Whatever your food mood, embrace the seasonal crossover!
Enjoy all, Steve and the Team
This weeks discount code is
ComboSpices25
Good for 1 use per Customer, expires Monday 23rd September
Roasted Beetroot, Carrot & Sweetcorn Salad with Spiced Yogurt Dressing
Serves 4
Ingredients: For the Salad:
2 medium beetroots, peeled and cubed
3 large carrots, peeled and sliced
1 cup of sweetcorn (fresh or grilled)
100g of mixed greens (spinach, arugula, or lettuce)
1 tbsp olive oil
Salt & pepper to taste
1 tsp cumin seeds (or ground cumin)
1 tsp smoked paprika
For the Dressing:
200g Greek yogurt
1 tbsp lemon juice
1 tsp ground cumin
1/2 tsp ground coriander
1 clove garlic, minced
Fresh herbs: chopped mint and parsley
Method:
Roast the Vegetables: Preheat the oven to 200°C. Toss the beetroot and carrots in olive oil, cumin seeds, smoked paprika, salt, and pepper. Spread on a baking tray and roast for about 25-30 minutes until tender.
Prepare the Salad Base: Arrange the mixed greens on a serving platter and scatter the roasted beetroot, carrots, and sweetcorn on top.
Make the Dressing: Mix the Greek yogurt with lemon juice, ground cumin, coriander, minced garlic, and a pinch of salt. Stir in fresh chopped mint and parsley for a fragrant, herby kick. Prepare in advance to allow the full flavours to infuse
Assemble: Drizzle the spiced yogurt dressing over the salad and sprinkle some extra herbs on top.
This dish combines the earthy sweetness of roasted root vegetables with the freshness of greens, all tied together with a fragrant spiced dressing
