Recipe Cook Time
Slice the roasted beetroots.
Add sliced olives.
Crumble the feta cheese.
Season with dill, oregano and cumin.
Wash and dry the lettuce leaves.
For the Dressing:
Mince the ginger and coriander leaves.
Hang the curd in a muslin cloth or a fine strainer to get rid of the excess whey.
Blend the rest of the ingredients to a get a rich creamy dressing.
Toss the leaves with the dressing and place at the bottom of the bowl.
Mix the beetroot and the orange, with the dressing.
Spoon the dressing on top of the leaves, sprinkle the walnuts, feta and chopped herbs over