Beetroot Salad with Toasted Sunflower Seeds, Tahini plus a Herb + CBD Gremolata

This is a delicious winter salad laced with medicinal mushrooms and CBD, a fabulous festive starter or a lovely light lunch.

SERVES

2

PREP TIME

1 hour

METHOD

Beetroot

Preheat the oven to 180 degrees Celsius

Cut the beetroot into quarters and then place them on a baking tray lined with baking paper. Drizzle them

with oil, water and salt and then bake in the hot oven for 30 minutes until cooked through.

Savoury Granola

Place all of the ingredients in a bowl and mix well then place the mixture onto a lined baking tray and bake in the hot oven for 10-15 minutes until golden. Then take the granola from the oven and allow it to cool.

Tahini Dressing

Whisk all of the ingredients together until smooth and place in the fridge until ready to serve.

CBD Gremolata

Place all of the ingredients into a small food process and process until you have a well-mixed but still chunky mixture. Check for seasoning and set aside.

To Serve

Place a few spoonful’s of the sauce in a circle onto each plate, followed by the beetroot then gremolata, leaves and granola.