Beets, Walnut & Dukkah Curd Salad



Beetroot curd;

  • 1 medium sized beetroot washed and peeled
  • 2 teaspoons dukkah – Find here LINK
  • 1/4 cup walnuts
  • 100g fresh ewes’ cheese – Find here LINK
  • 1 teaspoon ground cumin
  • 2 tablespoons fresh parsley
  • 2 tablespoons extra virgin olive oil
  • Small squeeze fresh lemon juice
  • Pinch black pepper
  • Pinch mineral rich salt


  • Leafy greens
  • Boiled Egg
  • Baked Salmon or tofu


+ Wash and peel the beetroot and cut into smaller chunks.

+ Place into a food processor with all the other ingredients and blend until you get a smooth dip. You may need to stop and scrape to get an even texture but thats it!

+ Serve as a punchy dressing, or as a delicious dipping sauce for baked salmon and a leafy green salad.


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