Wheat and Beetroot Salad

• 300g cooked wheat (with orange peel, star anise, cinnamon stick, clove)
• 2 cooked beetroots
• Cherry tomatoes
• Avocado
• Yellow bell pepper
• Green bell pepper
• Fresh spring onion
• Dill (optional)
• Parsley (optional)
• Nigella seeds (black sesame)
• Sesame seeds
• Dried cranberries
• Toasted flaked almonds

For the Dressing

• Juice from 2 Limes
• Lime zest
• Rosemary leaves
• Thyme leaves
• Fresh mint leaves
• A little honey (optional)
• Salt
• Pepper

1. In a blender, place the beetroots, mustard, lime juice, dill, a few mint leaves, rosemary, and thyme until they blend into a paste (not too thick; if necessary, thin it out with more lime juice or beetroot cooking liquid).
2. Set aside a little dill and mint leaves. Finely chop all the other ingredients and divide the cherry tomatoes in half.
3. Put all the ingredients into a bowl, add the cranberries, sesame seeds, nigella seeds, and mix with our sauce. Add the zest and serve.