beetroot and pear Crunch salad

Earthy, sweet, umami.

This salad is all about balance - in flavour and in the body.

Grated beetroot, pear and fresh ginger form a sweet warming base, mixed with finely sliced red cabbage for crunch and gentle bitterness.

It’s finished with a savoury miso-lime dressing that brings deep umami flavour.

Beetroot and pear crunch salad

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Ingredients

serve as a side salad

• 1 beetroot, grated (no need to peel)

• 1 firm pear, grated (no need to peel)

• 1 thumbnail sized piece of ginger, grated

• 1/4 of red cabbage (finely sliced)

• 1-2 tbsp pumpkin seeds

• handful of watercress

Dressing

• 1/2 lime, juice only

• 1 tbsp white miso paste

• 1 tbsp mirin

• 2-3 tbsp extra virgin olive oil

• 1/2 tsp honey (optional if you need to sweeten the dressing)

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Mix together the grated beetroot, pear and ginger with the sliced red cabbage in your serving dish.

Scatter over the pumpkin seeds.

Mix together the ingredients for the dressing and pour over the salad.

Mix thoroughly together and then scatter the watercress around one side of the serving dish.

This salad goes well with most meat dishes and mackerel.