Clean and scrape down the roots of your coriander with a spoon to remove the tougher, more fibrous bits on the outside of the roots, before adding to the mixing bowl

Serve with white rice and accompanied by fried and scrambled eggs.

You can replace the red chillies with green chillies in this recipe, if desired.

- Serve beetroot salad on a bed of spinach leaves with crumbled goat cheese or feta cheese and toasted pumpkin seeds or pistachio nuts. - For extra flavour and sweetness, add 1 tsp pomegranate molasses or honey before chopping in step 1.

Serve beetroot salad on a bed of spinach leaves with crumbled goat cheese or feta cheese and toasted pumpkin seeds or pistachio nuts.

Serve with sourdough bread and good quality extra virgin olive oil or use dukkah to coat chicken or lamb.

Make your own Mayonnaise as per the recipe in The Basic Cookbook or on Cookidoo® then use the same bowl to chop salad.

This salad can be stored in the refrigerator for up to three days.

All components of the salad can be made in advance and stored in the refrigerator. Simply assemble and dress salad, as per step 7, just before serving.

Serve beetroot salad on a bed of spinach leaves with crumbled goat cheese or feta cheese and toasted pumpkin seeds or pistachio nuts.

Nutritional comments : This is a very healthy starter thanks to its richness in complex carbohydrates.

If tomatoes are really juicy, strain first using simmering basket before adding to recipe.

Place the cutter shaft onto the mixing knife in the mixing bowl and ensure it is correctly placed. The base of the shaft should be fitted on the center of the mixing knife with arms positioned between the high and low blades allowing the shaft to stay vertical.

Instead of discarding fennel fronds, use to garnish salad.

Make a day ahead and refrigerate for flavors to blend.

If the plum tomatoes are too acidic, adding a small amount of caster sugar will balance the flavour of the topping.