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Mince garlic more easily

When mincing garlic, sprinkle on a little salt so the pieces won't stick to your knife or cutting board and this also helps draw the juices out more quickly.

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Recipe by:	Abigail Donnelly
Serves:	8
Allergens:	Wheat free / Gluten free
Dietary considerations:	Low carb / Fat conscious
Category:	Vegetarian / Easy / Quick / Gourmet
Prep time:	15 minutes
Ingredients: 6 micro golden beetroots, washed 6 micro candied beetroots, washed 6 micro white beetroots, washed 6 micro magenta beetroots, washed 2 standard beetroots, washed 1 T honey 3 T olive oil 1 clove garlic, crushed 2 t English mustard 1 T vinegar Salad leaves, rinsed 1 x 100 g log chevin, sliced 1 x 130 g punnet fresh edamame beans Sea salt and freshly ground black pepper
Cooking instructions: Using a mandolin or very sharp knife, cut ultra-thin slices of the different beetroot varieties. To make the dressing, combine the lemon juice, honey, olive oil, garlic, mustard and vinegar until creamy. Arrange the fresh salad leaves in the bases of eight teacups. Top with beetroot slivers and slices of chevin, then drizzle with the dressing. Scatter over the edamame beans and season to taste. Cook’s note: Micro beetroots are available from Steve Botha in Cape Town; tel: (022) 931-3209. Per serving: 608.5 kJ, 4.8 g protein, 9.1 g fat, 10.4 g carbs
Wine: Creation Viognier 2008

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Mince garlic more easily

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