Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
Kvass
- 500 g raw beetroot, peeled and cut into wedges (approx. 8 wedges per beetroot - see Tips)
- 500 g water
- 2 tsp sea salt
- 3 garlic cloves
- 2 allspice berries
- 2 dried bay leaves
- 10 whole black peppercorns
Dressing
- 2 sprigs fresh dill, leaves only
- 100 g natural yoghurt
- 50 g mayonnaise (see Tips)
- 2 pinches sea salt, to taste
- 2 pinches white pepper, to taste
Salad
- ¼ red onion
- 2 dill cucumbers, cut into halves (approx. 50 g)
- 1 green apple, cored and cut into wedges
- 10 g extra virgin olive oil
- 2 sprigs fresh dill, leaves only, plus extra to garnish
- dill cucumbers, cut into ribbons, to serve
- fresh dill sprigs, to serve
- bread of choice, toasted, to serve
- Nutrition
- per 1 portion
- Calories
- 997.9 kJ / 237.6 kcal
- Protein
- 4.7 g
- Carbohydrates
- 21 g
- Fat
- 13.6 g
- Saturated Fat
- 2.5 g
- Fibre
- 7.2 g
- Sodium
- 1323.8 mg
Alternative recipes
Natural yoghurt (mixing bowl method)
11 Std.
Gwinganna nut and seed bread
3 Std. 25 Min
Orange Marinated Olives
10 Min
Winter Radish, Citrus and Cashew Cream (Matthew Kenney)
No ratings
Figs with spiced custard and nougat cream (TM6)
40 min
Pea shakshuka with bacon dust
55 min
Raspberry mini clafoutis
30 min
Banana bread with chai crème fraîche
1h 35min
Traditional hommus
25 Std. 5 Min
Oatcakes with Moroccan hommus
50 min
Chilli crunch (TM6)
30 min
Date, orange and olive oil cake with salted white chocolate ice cream (Shane Delia)
9h 50min