If you like a bit of crunch in your salad, teff croutons are a fantastic gluten-free alternative!
what you need
3 small beetroots, washed and trimmed
1½ cups vegetable broth
1/2 cup Teff Grain (I used Outback Harvest Brown Teff Grain)
1 tbsp psyllium husk
5 dried figs, thinly sliced
2 navel oranges, peeled, pith removed and sliced into small pieces
1 1/2 tbsp coconut aminos, plus extra aminos
1/4 cup flat-leaf parsley, finely chopped
1/2 cup pistachios, lightly toasted
1/4 cup goji berries plus extra to serve
75g goats cheese
2 handfuls baby spinach
olive oil, as required
sea salt & ground black pepper, to taste
what to do
To make Teff croutons:
Combine the teff and vegetable broth in a small saucepan and bring to a boil. Reduce to a gentle simmer and cook with the lid on for 5-10 minutes or until soft.
Season to taste, stir through the psyllium husk and simmer any excess liquid from the pan. Remove the saucepan from the heat and place into a small, square-shaped dish (the teff mixture should be 1-2cm high). Refrigerate until firm.
Take the teff mixture from the fridge and cut into 1cm cubes. Place on a baking tray and drizzle lightly with olive oil. Place tray in a pre-heated, fan-forced oven at 200C and bake for 15-20 minutes or until dry and crispy. Set aside.
To make salad:
Season washed and trimmed beetroot with salt and pepper and massage generous amounts of olive oil and coconut aminos into the skin. Wrap them in foil and bake for 30-35 minutes in a preheated 200C oven, or until soft. Once cooked, remove from oven and foil and allow the beetroot to cool before cutting into small cubes.
In a large bowl, gently combine the beetroot, figs, oranges, parsley, goji berries, 1/4 cup pistachios, teff croutons with coconut aminos. Season with salt and pepper.
Place the baby spinach on a tray or flat bowl, add the beetroot mixture and then garnish with the goats cheese, remaining pistachio nuts, and extra goji berries. Serve immediately.
recipe by Kristin Jackson for go natural foods