Dawn Kiddie fitness friendly fun food www.sunlive.co.nz

This amazing salad is a creation of Lauraine Jacobs from her latest book the Confident Cook.

I have adapted it slightly as I had some fresh beetroot and was just looking for an exciting new way to prepare it – the dressing on here is possibly the best I have ever made!

I was given this book by a good friend who likes to challenge me in the cooking field and it is packed full with great functional recipes with flare for both the home and advanced cook.

Beetroot and Tomato Salad with Orange and Basil

5 small red peppers seeded and cut into wedges

3 small red onions cut into wedges

Cook peppers and onions until soft in oven on 180C for about 25 minutes

4 medium beetroot

Boil beetroot in salted water until tender about 40 minutes, cool and remove the skins

4 large vine tomatoes – chopped into chunks.

Place beetroot, tomatoes and peppers on a large white platter and pour over dressing all at room temperature.

Dressing –

Juice and zest of one orange (cut zest into long strips and blanch in boiling water for two minutes)

1 tablespoon liquid honey

¼ cup olive oil

Salt and black pepper

Fresh basil leaves

Shake all ingredients together and pour over salad