Rainbow Salad with Brie Cheese and Lemon Sesame Dressing

Catherine’s Farmhouse Kitchen

Serves: 4

Author: Chef Catherine Fulvio

For the salad,

• 4 beetroots, roughly diced
• 2 red peppers, roughly diced
• 12 asparagus spears, trimmed and cut in half
• 1 tbsp olive oil
• ½ orange, juice only
• salt and freshly ground black pepper
• 1 ¾ cups cooked quinoa
• ¾ cup shredded cabbage
• 4 radishes, sliced
• 2 oz Brie cheese

For the dressing,

• 4 tsp toasted sesame seeds
• 4 tbsp olive oil
• 3 tbsp rice vinegar
• 1 tsp honey
• 1 tbsp chopped chives
• salt and freshly ground black pepper
• sprigs of coriander, to garnish

1. Preheat the oven to 375°F. Line a large roasting tray with parchment paper.

2. To prepare the vegetables, place the asparagus spears, beetroot, and peppers separately onto the tray. Drizzle over the oil and orange juice. Season with salt and freshly ground black pepper. Roast for 20 to 25 minutes.

3. Check the asparagus spears after 15 minutes, depending on their size they may be done. If so, remove from the roasting tray to a clean plate.

4. To prepare the dressing, place the seeds, olive oil, rice vinegar, honey, and chopped chives into a jar. Seal with a lid and shake well. Add salt and freshly ground black pepper to taste.

5. To assemble the salad you’ll need a platter.

6. Arrange the vegetables separately around the platter, adding the cooked quinoa, cabbage, and Brie cheese in between.

7. Spoon over a little dressing and pour the rest into a jug to serve separately.

8. Sprinkle the radish slices on top.

9. Garnish with sprigs of coriander.