Here’s the first of the summer salads.
3 beetroots baked with olive oil, salt and balsamic vinegar, sliced thinly
2 oranges, peeled and sliced
3 figs, each cut into 6 wedges
1 1/2 tsp cumin seeds, toasted and crushed
1 1/2 tsp sumac
1 1/2 tbsp pine nuts, toasted
Chopped parsley and coriander
Pomegranate syrup (drizzled on top after the photo was taken)
It’s colourful and tastes fantastic. You could substitute good quality dates for the figs.