A vibrant and refreshing herb salad featuring roasted nuts and seeds, combined with julienned beetroot and a zesty 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 nut mixture from the oven and let it 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 and squeeze the juice.
Add the lemon zest, chili powder, and cooled nut mixture to 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 toss gently.
Serve the salad immediately, enjoying its fresh and vibrant flavors.
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