plum and pecan salad
// 4 large beetroot (about 500g), peeled, ends trimmed and spiralized into thick noodles
// 1 tbsp olive oil
// 4 ripe plums (about 200g), cut into wedges
// 60g pecans, toasted and roughly chopped
// 1 small pack mint, leaves picked, some reserved for garnish
// 1 ½ tbsp extra virgin olive oil
// ½ tbsp red wine vinegar
// ½ tbsp pomegranate molasses
- Heat oven to 200C/180C fan/gas 6.Toss the spiralized beetroot in the olive oil and some seasoning in a roasting tin then spread out into an even layer. Roast for 15 mins until tender.
- While the beetroot is roasting, combine the dressing ingredients together in a jug with a little seasoning.
- To assemble the salad, toss the rest of the ingredients in the roasting tin with the cooked beetroot and dressing. Serve on a sharing platter, garnished with a few reserved mint leaves.
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