- In a small frying pan toast the pumpkin seeds until they start to pop, tip into a small bowl and add the lime and tangerine juice, oil, peppercorns, shallots and a pinch of salt.
- In the same pan dry fry the rye bread until toasted on all sides.
- Toss the rocket in a little dressing and lay on the plate.
- Put the rest of the ingredients on top of the rocket, drizzle over the pumpkin seed dressing and finish with rye croutons.
Recipe from www.lovebeetroot.co.uk
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Full of flavour thanks to the infused beetroot and with added crunch from the peppery radishes and peppers and mange tout, this salad is delicious served with smoked salmon
2 tbsp pumpkin seeds 1 lime, juice only 1 tangerine, juice only 1 tbsp olive oil ½ shallot, finely sliced 1tsp pink peppercorns, roughly crushed 1 slice rye bread, sliced into cubes 6 Pomegranate & Cumin Infused Beetroot, cut into wedges 1 yellow pepper, sliced 1 carrot, grated 100g (4oz) mange tout, sliced 10 Fresh & Naked radishes, quartered a large handful of Fresh & Naked rocket small bunch of parsley
Time: 15 mins Serves: 2 Nutrition: n/a