Ingredients
For the dressing:
2 tbsp pumpkin seeds
1 lime, juice only
1 tangerine, juice only
1 tbsp olive oil
½ shallot, finely sliced
1tsp pink peppercorns, roughly crushed
For the salad:
1 slice rye bread, sliced into cubes
6 cooked Beetroot, cut into wedges
1 yellow pepper, sliced
1 carrot, grated
100g mange tout, sliced
10 radishes, quartered
a large handful of Fresh & Naked rocket
small bunch of parsley
Preperation Time
10 mins
Cook Time
10 mins
Method
STEP 1
In a small frying pan toast the pumpkin seeds until they start to pop, tip into a small bowl and add the lime and tangerine juice, oil, peppercorns, shallots and a pinch of salt.
STEP 2
In the same pan dry fry the rye bread until toasted on all sides.
STEP 3
Toss the rocket in a little dressing and lay on the plate.
STEP 4
Put the rest of the ingredients on top of the rocket, drizzle over the pumpkin seed dressing and finish with rye croutons.
