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Beetroot Quinoa, Macadamia Ricotta & Orange Dressing
- Serves
4
- Difficulty
Easy
Published 2022
A brightly coloured, bound to impress salad platter. Another favourite eaten on a hot summer’s day or when wanting and needing a more substantial salad.
Ingredients
1 - lemon juice, to taste
- salt and pepper, to taste
Method
Use a fresh batch of macadamia ricotta or let it ferment for a day. (The difference between leaving it to ferment or not is the added benefits of the probiotics and the acidic ‘cheesy’ taste it gets from the fermentation process.) Then add salt, pepper and lemon juice to the cheese until you have a good balance between salty and acidic.
Roll out a big piece of cling film (plastic wrap)
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