Ingredients

Method

• 1 baby or candy-striped beetroot bunch, peeled and thinly sliced
• 200 g baby or baby rainbow carrots, peeled and shaved using a vegetable peeler
• 3 ripe nectarines, quartered
• ½ cup plain yoghurt cup
• 1 lime, zested and juiced
• 2 T extra virgin olive oil
• Dijon mustard, to taste
• 2 t sumac, for scattering
• Mint, to garnish

Method

Ingredients

Layer the beetroot slices, carrot shavings and nectarines on a serving plate.

Spoon over the yoghurt. Combine the lime juice and zest, olive oil and mustard and drizzle over the salad. Scatter with sumac and mint.