Beetroot, Orange and Feta Salad with Carrot and Miso Dressing

Sponsored by Kahuna Gear

The gluttonous person that I am, I firmly believe that there are only two seasons in a year. There’s “soup season'', and "salad season."

You’d think that, as we’re well into August by now, that we’d be firmly enjoying the latter, but I’m afraid those of us in London have been getting out the ladle more than they should this time of year.

In response, I’ve decided that we should be eating for the weather we want, not the weather we have. So I’m currently cooking each meal like I’m manifesting the basking sun of the Amalfi Coast, and anyone who fails to toe the party line will be shunned accordingly.

One of the best decisions I've made for my health has been to invest in a veg subscription service. I love the variety of seasonal fruits and vegetables, and it inspires me each week to get a bit creative. The scheme I subscribe to is Growing Communities, and each week I pick up a bag of seasonal organic fruit and veg. Buying local and seasonal produce has been such a game changer - compared to anything from the supermarket, it’s so much more flavorful, better for the environment and it makes me feel a lot more connected to my local community.

The only drawback to it comes in the form of unwanted wiggly and creepy visitors, and requires a bit more of a thorough wash and prep on our side. A salad spinner has been so helpful, and necessarily really, to make sure everything is properly cleared of any grit, mud, and any additional passengers in your produce.

I was really excited to work with Kahuna Gear, using their Saladzilla portable salad spinner for this recipe. It’s super portable, making it easy to store in our kitchen (which is a London flat, and therefore has terrible storage), while making it perfect for travelling, too!

The Dressing

• 3 carrots (peeled, chopped roughly)

• 1 inch piece of fresh ginger

• 1 tablespoon miso paste

• 25mg sesame oil

• 75mg extra virgin olive oil

• 25mg white wine or rice vinegar

Place ingredients in a blender, until smooth.

The Salad

• Beetroot (cooked)

• Orange (sliced)

• Feta

• Pumpkin Seeds

• Lettuce

• Avocado (diced)

Part of the reason I love this dressing is because it’s so viscous - it’s the salad equivalent of a gravy. I think the carrot and ginger in the dressing go really well with the sharpness of the feta, and the tartness of the orange.

If you give this a go, let me know what you think!

This post has been sponsored by Kahuna Gear, who also sent me their product for purposes of review.