• Cook time: 1hour
  • Serves: 6
  • Difficulty: Easy


  • 500g yellow beetroots
  • 250g asparagus
  • 150g green string beans
  • 200 - 250g cos lettuce
  • 70g baby spinach leaves
  • 8 radishes
  • ⅓ cup chopped sun-dried tomatoes
  • 200g burrata
  • Large handful of basil
  • Day-old sourdough bread
  • Olive oil
  • Garlic
  • Salt


  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp honey
  • 1 tbsp lemon juice
  • 1 tbsp capers
  • 1 tsp dijon mustard
  • 2 soft, pitted dates
  • 1 small brown onion
  • Salt & pepper


1. Cook the beetroots whole in a big saucepan for about 1 hour or until soft when pierced through. Rub off the skins, cut into bite sized pieces and set aside. This can be prepped in advance.

2. In the chopper bowl of your blender, mix all ingredients for the dressing except onion until smooth. Then add minced shallot and give it a quick mix to combine. Set aside.

3. Sautée the asparagus and string beans in a skillet with a little oil and salt until browned and slightly softened. Set aside.

4. Set oven to 175. Measure one medium slice of bread per person. Rub in olive oil and garlic and sprinkle with salt. Toast in oven for 10 minutes. Set aside.

5. Meanwhile, combine salad (roughly torn), beetroots, sautéed asparagus & string beans, sliced radishes and chopped sun-dried tomatoes in your biggest bowl or serving plate. Tear some of the bread and stick into the salad (as much as you can fit). Serve the rest of the bread on the side. Also tear the burrata on top of the salad. Finish by drizzling over as much dressing as you like, and decorate with basil.

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