FEATURE RECIPE

Purple carrot and beetroot salad with dill seed dressing

Serves 8

Cooking Time Prep time 10 mins, cook 3 mins

3	purple carrots, scrubbed and thinly sliced lengthways using a mandolin (see note)
2	large beetroots, peeled and thinly sliced using a mandolin
1	bunch of baby or golden baby beetroot, scrubbed, halved lengthways, leaves reserved
1	small Spanish onion, thinly sliced using a mandolin
Dill seed dressing
2 tsp	dill seeds
1 tsp	white peppercorns
1	clove of garlic, finely chopped
2 tbsp	white wine vinegar
70 ml	extra-virgin olive oil
¼ cup	coarsely chopped dill

1	For dressing, dry-roast spices and 2 tsp sea salt in a pan over medium-high heat until fragrant, transfer to a mortar and, using a pestle, coarsely crush. Transfer to a bowl. Add garlic and vinegar and combine. Add oil in a steady stream and whisk until emulsified, stir in dill.
2	Arrange vegetables and leaves on a platter, drizzle with dressing and serve immediately.

Note Purple carrots are available from specialist greengrocers. If unavailable, substitute with baby or regular carrots.

Drink Suggestion Crisp cold pilsner.

RECIPE Emma Knowles PHOTOGRAPHY William Meppem STYLING Emma Knowles DRINK SUGGESTION Max Allen