Serves 4

INGREDIENTS

 Salad

  • 4 medium beetroots (about 500 g in total)
  • 4 leeks, cut into 10 cm pieces
  • Coconut oil, for frying
  • sea salt
  • 300 g brussels sprouts, quartered
  • 1⁄2 cup coriander, roughly chopped
  • 3 cups baby kale

Dressing

  • 4 tablespoons walnut oil (or olive oil)
  • 1 tablespoon apple cider vinegar
  • 2 TBS Spirulina Powder
  • 1 teaspoon seeded mustard
  • 1 teaspoon maple syrup
  • 1⁄2 cup walnuts, roughly chopped
  • 1⁄2 teaspoon chilli flakes

DIRECTIONS

  1. Preheat the oven to 200°C. Wrap the beetroots individually in foil and pop in the oven for 1–11⁄2 hours. Remove from the oven when you can push a knife into the centre of the beetroots without resistance.
  2. Once the beetroots have cooled, remove the foil, then use a vegetable peeler to scrape their skin off. Cut into wedges and set them aside.
  3. Pop the leeks into a pot of salted water, bring to the boil, and simmer for 10–12 minutes.
  4. When the leeks are slightly soft, take them off the heat and drain the pot. Let them cool, then cut each piece into 3 smaller segments and set them aside.
  5. Melt a little coconut oil in a frying pan over a medium heat and pop in the brussels sprouts. Add a pinch of sea salt and keep turning the sprouts for about 3–4 minutes, until they begin to soften, then take them off the heat and set aside to cool.
  6. Combine the dressing ingredients in a small bowl.
  7. Once the leeks and brussels sprouts are at room temperature, combine them with the coriander, baby kale and beetroot.
  8. Serve on a large platter and drizzle the dressing over the salad.

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This recipe is adapted from a recipe that appeared in Clean Living Cookbook by Luke Hines and Scott Gooding, published by Hachette Australia. Photographer: Steve Brown. Stylist: Trish Heagerty