Beetroot and smoked fish salad
Photo by Babiche Martens
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|
|2 stalks||Celery, sliced thinly|
|½||Red capsicum, chopped|
|400 g||Smoked fish|
|1 cup||Fresh coriander, chopped, plus extra for garnishing|
|50 g||Cashew nuts, roasted and chopped|
For the dressing
- 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.