Hazelnuts contain monounsaturated fats which are a healthier type of fat that benefit the heart. This salad combines a lot of contrasting textures, from the crunch of the hazelnuts, the smooth beetroot and the crisp, but tender paneer.
Ingredients
For the salad
- 300g beetroot peeled and cut into wedges
- 1 tbsp olive oil
- 30g blanched hazelnuts
- 75g vegetarian paneer cut into 2-3cm cubes
- 50g watercress
For the dressing
- 1 heaped tbsp low fat natural yogurt
- 1 tbsp lemon juice
- ½ tsp horseradish sauce
- 1 tsp dried dill
To serve
- 2 large wholemeal pitta breads
Method
- Preheat the oven to 180°C / gas mark 4.
- Put the beetroot wedges in a roasting tin, drizzle with 1 tsp olive oil and roast for 30 minutes.
- Add the hazelnuts to the roasting tin and roast for a further 5 minutes.
- While the beetroot is roasting, heat the remaining 2 tsp oil in a frying pan and add the paneer, cooking over a low heat until brown on all sides.
- Make the dressing by mixing together the yogurt, lemon juice, horseradish and dill.
- Mix the beetroot wedges and hazelnuts, paneer, dressing and watercress together in a large bowl.
- Serve with pitta bread.
