Tasti Super Salad November 24, 2025

Serves: 4

INGREDIENTS

Vegetables

• 250g baby beetroot

• 2 Tbsp olive oil, plus extra for cooking

• 2 tsp balsamic vinegar

• 1 tsp cumin seeds

• Sea salt and ground black pepper

• 200g broccolini

Whipped Feta

• ⅓ cup Greek natural yoghurt

• 150g feta

Dressing

• ¼ cup cider vinegar

• ¼ cup extra virgin olive oil

• 1 clove garlic, crushed

• 1 Tbsp honey

• 1 tsp cumin seeds

To Assemble

• 1 cup cooked farro

• 3 cups salad greens

• Flesh of 2 avocados, chopped

• 180g hot smoked salmon, torn into chunks

• ¼ cup each toasted Tasti walnuts, pumpkin seeds, and sunflower seeds

METHOD

1. Prepare the Vegetables

Preheat the oven to 180°C fan bake.
Line a baking tray with foil. Place the baby beetroot in the centre, drizzle with olive oil and balsamic vinegar, sprinkle over the cumin seeds, and season with salt and pepper. Fold the foil into a sealed parcel and roast for 40–45 minutes, or until tender.
Set aside to cool, then peel and cut into halves.

Heat a little olive oil in a frying pan over high heat. Add the broccolini and cook for about 5 minutes, or until just tender.

2. Make the Whipped Feta

Blend the yoghurt and feta in a small food processor (or use a stick blender) until smooth and creamy.

3. Prepare the Dressing

Add all dressing ingredients to a small jar. Shake well to combine, then season to taste with salt and pepper.

4. Assemble the Salad

Spread the whipped feta over the base of a large serving platter. Top with cooked farro and salad greens.
Layer over the beetroot, broccolini, avocado, and hot smoked salmon.
Drizzle with the dressing, then sprinkle over the toasted nuts and seeds. Serve immediately.