AustralianGourmetTraveller-June2018

SUMAC DRESSING

60 ml (¼ cup) extra-virgin

olive oil

1 tbsp red wine vinegar

2 tsp sumac, plus extra

to serve

Finely grated rind and juice

of ½ lemon

½ garlic clove, finely grated

Beetroot and orange salad

with sumac dressingSERVES 4

This simple winter salad can be served as is or beefed up
with some pan-fried fish or shredded roast chicken.

4 beetroot (about 150gm

each), peeled and coarsely

grated

3 oranges, peeled

and thinly sliced

¼ small red onion, thinly sliced

½ cup (loosely packed)

flat-leaf parsley, torn

½ cup (loosely packed)

mint, torn

PREVIOUS PAGESurface

from Earp Bros (used

throughout). All other props

stylist’s own.SaladAll props

stylist’s own.ChickenAll

props stylist’s own.Cracked

wheatPouring bowl from The

DEA Store. All other props

stylist’s own. Stockists p192.

1 For sumac dressing, place

ingredients in a small jar and

shake well to combine.

2 Combine beetroot, orange,

onion and herbs in a bowl,

drizzle with a little dressing,

season to tasteand toss

to combine. Servedrizzled

with remaining dressing and

sprinkled with extra sumac.➤

Quick meals

GOURMET TRAVELLER 61