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Roast Beetroot and Sweet Potato:

  • Potatoes, sweet 150.0 g
  • Beetroot, raw 100.0 g

Ginger Pickled Cucumber:

  • Salt 5.0 ml
  • Vinegar, white wine 60.0 ml
  • Castor sugar 50.0 g
  • Red chilli 1.0 g
  • Cucumber 100.0 g
  • Ginger, finely sliced 20.0 g
  • Stem ginger in syrup (finely sliced) 30.0 g

Crunch Crumble:

  • Couscous 50.0 g
  • Olive oil 15.0 ml
  • Granny Smith apple (grated with skin on) 30.0 g
  • Brunoise sweet potato and beetroot 30.0 g

Caramel Honey and Mustard :

with Caramel Honey and Mustard Dressing



  1. Roast Beetroot and Sweet Potato:

    • Wrap the sweet potato and beetroot in foil.
    • Place on an oven tray and cook in a preheated oven at 170˚C for 40 minutes.
    • Remove from the foil and allow to cool.
    • Roughly chop
  2. Ginger Pickled Cucumber:

    • Slice the cucumber into ribbons using a peeler. Peel until you get to the fleshy seeds. Sprinkle the salt over the cucumber ribbons.
    • Leave for 10 minutes.
    • Rinse under cold water.
    • Combine the sugar and vinegar together. Stir until dissolved.
    • Add the gingers and chilli to the vinegar/ sugar mix before adding the cucumber. Mix thoroughly before covering and refrigerating.
  3. Crunch Crumble:

    • Mix the couscous, apple, beetroot and sweet potato and oil together.
    • Place on a baking tray and cook in a preheated oven at 160˚C for 10-15 minutes until crunchy.
  4. Caramel Honey and Mustard :

    • Combine ingredients and set aside.
  5. To assemble:

    • Place rough cut beetroot and sweet potato on plate first. Then the herbed Goats cheese. Add 3 cucumber ribbons over the salad.
    • Dress with Hellmann's Honey and Mustard Dressing. Sprinkle the mustard seeds and micro herb.