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Tuesday, 19 June 2012

salad and starter nos 20


BEETROOT AND RICE SALAD


Base: crisp cabbage cup
Body: 40gms boiled rice + 20gms finely diced beetroot
Dressing: 10ml olive oil + 5ml lime juice + salt  + 3 crushed peppercorns + 1 chopped garlic
Garnish: coriander / parsley sprig



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