Beetroot and smoked fish salad

Babiche Martens

Beautiful fresh smoked fish is a delight. Mixed with raw grated vegetables, fresh herbs and a light Asian dressing, it is quick and easy, and again, all sourced from the market, even the nuts for the top.

For the salad

3 cups	Brown rice, cooked
1 cup	Carrot, grated
1 cup	Beetroot, grated (Main)
2 stalks	Celery, sliced thinly
½	Red capsicums, chopped
400 g	Smoked fish (Main)
1 cup	Fresh coriander, chopped, plus extra for garnishing
50 g	Cashew nuts, roasted and chopped

For the dressing

3 Tbsp	Sunflower oil
3 Tbsp	Sesame oil
1 Tbsp	Fish sauce
1 Tbsp	Brown sugar
2 Tbsp	Fresh ginger, grated
¼ tsp	Chilli flakes

Directions

1. In a large bowl combine rice, carrot, beetroot, celery and capsicum.
2. Flake in the smoked fish. Add coriander and stir through.
3. For the dressing, in a jar combine oils, fish sauce, sugar, ginger and chilli.
4. Stir dressing through the salad. Serve into a large bowl. Top with chopped nuts and extra coriander.