Beetroot, Dill & Mustard Seed Salad (6)
Ingredients
Instructions
  1. Remove the dill from its stalks and chop finely. You want about 6 tbsps.Put into a large bowl, reserving a bit for garnish.
  2. Grate the beetroot by your preferred method then add to the dill and toss to mix well.
  3. Squeeze over the lemon juice and drizzle over the olive oil then toss again.
  4. Heat a frying pan over a medium heat and then toast the mustard seeds for a couple of minutes. Add to the salad and toss once more.
  5. Turn into a bowl then scatter over the reserved dill and chopped fresh parsley if using.