Beetroot Sashimi Bowl

This beautiful and colourful salad is perfect for the hot summer weather - and so quick and easy to put together. This combination came about with the basic ingredients on hand along with some local Japanese take away - it works brilliantly. So fresh and bursting with incredible flavours !

Beetroot Salad

1/2 cup quinoa, uncooked

handful of pepitas and pine nuts, toasted

2 medium beetroot, peeled and grated

1 carrot, peeled, grated 

handful of baby spinach

1 avocado, cubed

Dressing

juice of 2 limes

dash of shoyu and mirin

2 tbsp olive oil

1 tsp of honey

1 tbsp black sesame seeds

handful of chopped mint, parsley and coriander

To serve: sashimi slices, salad or spring onion finely chopped, side dish of shoyu for dipping the sashimi, pickled ginger

Cook quinoa according to instructions, set aside to cool.

Mix the quinoa, beetroot, carrot and spinach. Scatter over the toasted pepitas and pine nuts. Mix dressing ingredients together and pour over the salad. Add a pinch of salt, if required. Arrange sashimi slices and avocado on one side of the bowl. Add some freshly cracked pepper to taste.

This salad is gorgeous on its own, or served with some barbecued seafood.

So healthy & so delicious !! Enjoy !