BEETROOT, ORANGE, POMEGRANATE & WALNUT SALAD WITH HONEY MUSTARD YOGHURT DRESSING

Serves 4

3 medium beetroot

Olive oil

1 pomegranate or 50g dried cranberries

2 oranges

1/2 small red onion

6 cups watercress sprigs

¼ cup coarsely chopped walnuts

Dressing

¼ cup Jalna Greek Yoghurt

1 1/2 tablespoon Dijon mustard

1 1/2 tablespoon honey

1 tablespoon thick balsamic vinegar

1 tablespoon Japanese soy sauce

1/2 tablespoon extra virgin olive oil

• Preheat oven to 200°C/fan forced 180°C.

• Peel beetroot and cut into 6 -8 wedges. Lightly toss with oil until well coated. Place on a baking tray and cook for 20-25 minutes or until just tender. Remove from oven and set aside to cool.

• Meanwhile, combine all dressing ingredients in a bowl and mix until combined.

• Cut pomegranate in half and scoop out seeds with fingers or a teaspoon. Peel and segment oranges. Peel and thinly slice onion.

• Place watercress, beetroot, orange, onion and walnuts in a large bowl and toss to combine.

• Arrange on plates and drizzle with dressing.