Beetroot and smoked fish salad
for 4 people
Beautiful fresh smoked fish is a delight. Mixed with raw grated vegetables, fresh herbs and a light Asian dressing, it is quick and easy, and again, all sourced from the market, even the nuts for the top.
For the salad
| 3 cups | Brown rice, cooked |
| 1 cup | Carrot, grated |
| 1 cup | Beetroot, grated (Main) |
| 2 stalks | Celery, sliced thinly |
| ½ | Red capsicums, chopped |
| 400 g | Smoked fish (Main) |
| 1 cup | Fresh coriander, chopped, plus extra for garnishing |
| 50 g | Cashew nuts, roasted and chopped |
For the dressing
| 3 Tbsp | Sunflower oil |
| 3 Tbsp | Sesame oil |
| 1 Tbsp | Fish sauce |
| 1 Tbsp | Brown sugar |
| 2 Tbsp | Fresh ginger, grated |
| ¼ tsp | Chilli flakes |
Directions
- In a large bowl combine rice, carrot, beetroot, celery and capsicum.
- Flake in the smoked fish. Add coriander and stir through.
- For the dressing, in a jar combine oils, fish sauce, sugar, ginger and chilli.
- Stir dressing through the salad. Serve into a large bowl. Top with chopped nuts and extra coriander.