Beetroot and Coriander Salad

Serves: 2

Ingredients:

2 large beetroot, cooked
1 teaspoon cumin seeds
½ teaspoon nigella seeds (onion seeds)
½ teaspoon coriander seeds
¼ teaspoon mild chilli powder
1 tablespoon coconut milk
100 ml low fat natural yogurt
handful of coriander leaves
1 tablespoon roasted pumpkin seeds
sea salt

Method:

1. Peel the beetroot and cut it into bite-sized pieces. Place in a large serving bowl.

2. Put a frying pan over a medium heat and place the cumin, nigella and coriander seeds in it.

3. Dry roast the spices for 2 minutes until they release their aromas. Place in a mortar and pestle and lightly crush them, or use a spice grinder. Transfer to a small mixing bowl with the chilli powder, coconut milk and yogurt. Stir to mix well.

4. Roughly chop the coriander leaves and add to the beetroot with the pumpkin seeds.

5. Drizzle over the yogurt mixture, season and serve immediately.

Healthy tip:

Beetroot is high in antioxidants, making it excellent for boosting the immune system, fighting infection and detoxifying your body, and is also a good source of iron.