| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 30 minutes |
| Serves | 2 |
| Cuisine | Salad |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 339 |
| Fat | 19g |
| Saturates | 2g |
| Protein | 6g |
| Carbs | 41g |
| Sugars | 27g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 200°C, gas mark 6. Line a roasting dish with baking paper.
Peel the beetroots and chop them into wedges. In a mixing bowl, toss the beetroot wedges with 1 tbsp olive oil, honey, salt and pepper until evenly coated. Arrange the beetroot wedges in a single layer in the roasting dish. Roast for 25-30 minutes, flipping halfway through, until tender and caramelised. Remove from the oven and allow to cool.
Juice the lemon and peel the garlic. In a blender, combine the cashew almond spread, lemon juice, garlic, water, olive oil, Dijon mustard, salt and pepper. Blitz until smooth and creamy. If the dressing is too thick, add 1 tablespoon of water at a time, until the desired consistency is achieved. Taste and adjust the seasoning, as required.
Cut the watermelon into 2cm-thick slices, then into wedges. Place the sumac on a flat plate and press one side of each watermelon wedge into the sumac to coat.
Toast the seeds in a dry pan over a medium heat until golden and fragrant. Set aside to cool.
Arrange the roasted beetroot wedges and sumac-coated watermelon slices on plates. Drizzle over the creamy cashew dressing, sprinkle over the toasted seeds and scatter the fresh basil leaves. Serve immediately.
