Beet, kohlrabi, grapefruit and pomegranate salad with a basil and pecan pesto.

Oh sunny salads how I love you! This delicious combo is just bursting with flavour and as fresh as fresh can be.

How to:

  • 1 cooked beetroot sliced thinly with a mandolin.
  • 1 kohl rabi peeled and put through the spiralizer. If you’re to invest in one new kitchen gadget let it be this. I use it religiously.
  • 1 grapefruit peeled and chopped
  • 1/2 a pomegranate deseeded
  • Arrange everthing on your plate along with some leafy greens. I had mint, rocket and spinach.
  • Amazing flavours all by themselves but a pesto really kicks it off.

2 min pesto:

  • Handful of basil leaves
  • Handful of pecan nuts
  • Clove or so of garlic
  • Salt/pepper
  • And a generous pour of olive oil
  • Blitz for 2 min.

Serve up over the salad along with lots of fresh bread in the sunshine. Eat and smile.

Delectable.

Love,
Louise