Beetroot quinoa and macadamia ricotta salad with orange dressing
For the ‘cheese’ coating:
1 tbsp mint
1 tbsp parsley
1 tbsp basil
Pink Himalayan salt and black pepper, to taste
For the beetroot quinoa:
4 small beetroots
For the salad:
Mixed baby salad leaves
2 oranges, sliced
Bunch of mint leaves
For 500g ‘big batch’ dressing:
250ml olive oil
80ml apple cider vinegar
1⁄2 tbsp salt
1 tbsp Dijon mustard
1 tbsp maple syrup
Pepper, to taste
Salt and pepper, to taste
Lemon juice, to taste
1 To make the ‘ricotta’, drain the nuts, then blitz them with the water and probiotic in a blender to create a smooth texture. Transfer to a glass or plastic dish (don’t use a metal one as the mix won’t ferment) then put aside.
You can use a fresh batch, or leave the mixture outside the fridge for 24 hours with a tea towel on top to allow it to ferment and become slightly fizzy and bubbly. If doing this, after 24 hours, pop a proper lid on it and put aside.
When ready, add the salt and pepper and lemon juice to the ‘cheese’. Roll out a big piece of cling film, then add your cheese mix to it. Roll up in the cling film, then set in the fridge for an hour. When set, unwrap the sausage from the cling film.
2 Chop all the herbs for the ‘cheese’ coating, then roll the nut cheese sausage into them. Slice into discs.
3 To make the beetroot quinoa, boil the beetroots in a large pan of water with a pinch of salt for around an hour, until soft. Cool, then purée in a blender until smooth. Set aside.
Cook the quinoa by following the packet instructions. Once ready, set aside. When cool, fold in the beetroot purée to cover all of the quinoa.
4 Shake all the ‘big batch’ dressing ingredients to combine. Plate the salad leaves, then top with the quinoa, orange slices, mint leaves and sliced nut cheese, then drizzle with the dressing. Serve.
Recipe from Happy Food: Fast, Fresh, Simple Vegan by Bettina Campolucci Bordi (Hardie Grant, £20). Photographs: Nassima Rothacker.