A vibrant and flavorful herb salad featuring roasted nuts and seeds, fresh herbs, and a tangy lemon vinaigrette.
Preheat the oven to 200°C (392°F).
Spread the almonds, pumpkin seeds, and sesame seeds on a baking sheet.
Roast the nuts and seeds in the oven for 6 minutes until golden and fragrant.
Remove the nuts and seeds from the oven and let them cool.
Peel the beetroot and cut into julienne strips.
Pluck the leaves from the parsley, coriander, dill, and tarragon stalks.
Mix the beetroot with the herb leaves in a large bowl.
Grate the lemon zest finely and squeeze out the juice.
Combine the lemon zest, chili powder, and cooled nut mixture with the salad.
Mix the lemon juice, sea salt, black pepper, and olive oil to make a creamy vinaigrette.
Dress the salad with the vinaigrette and serve immediately.
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