Recipes by the Two Raw Sisters, from their new book Salad 

Photography: Susannah Blatchford and Margo Flanagan

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Beetroot avo mud cake, peanut butter and raspberries 

Serves 8

We love to dream big when it comes to desserts. When we were brainstorming ideas for our ‘sweet salad’ recipes, I wondered how I could incorporate vegetables in a sweet way. The result: a beetroot avo mud cake like no other. 

Preheat the oven to 180°C (350°F) and line a 23 cm (9 in) cake tin or loaf tin with baking paper.  

For the cake, place the buckwheat or oats in a blender or food processor and blend until you have a fine flour.  

Add the remaining ingredients except the dark chocolate and beetroot, and blend until you have a smooth chocolate mixture.  

Add the dark chocolate and beetroot and mix to combine.  

Pour into the prepared tin. Bake for 50–60 minutes. Once cooked, place in the freezer until cooled. 

For the peanut butter shell, place the ingredients in a small bowl and mix until you have a smooth beige liquid. Set aside. 

In a small bowl, roughly crush the raspberries with a fork.  

To assemble, cut the mud cake into chunks and place half randomly on a large flat plate. On top of each mud cake piece dollop crushed raspberries and coconut yoghurt.  

Drizzle with half the peanut butter shell and finally sprinkle over half the dark chocolate and chopped peanuts.  

Repeat by gently building a second layer on top. Serve immediately.  

Leftovers will keep up in an airtight container in the fridge for 4 days.  

To make 1 flax egg, mix 1 tablespoon ground flaxseed with 3 tablespoons water and leave for 5 minutes, or until thickened.

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Millet, harissa and roasted carrots  

Serves 6-8

This recipe is a true keeper. It featured in one of our very first salad workshops when we held them in Mum and Dad’s kitchen. Four years later, it was the first to make it into our salad supermarket brand, Hello Raw by Two Raw Sisters. If you cannot tell already, it is one of those recipes that everyone continues to love so it will stay around forever. It’s also great served with avocado, fish, chicken or lamb. 

1 bunch of spring carrots, or 6 carrots, cut lengthways into sticks
2 fennel bulbs, thinly sliced widthways
1 red onion, thinly sliced into wedges
¾ cup almonds, roughly chopped
pinch of sea salt
oil
1 cup millet
2 cups water

Harissa oil 

3 tablespoons extra virgin olive oil  
3 teaspoons Tomato Harissa Paste (see below) 
pinch of sea salt  

To serve 

fresh rocket 
handful of fresh herbs, roughly chopped 
dukkah 
1 recipe Lemon Yoghurt (see below) 

Preheat the oven to 200°C (400°F).

Put the carrots, fennel, red onion and almonds on a baking tray. Sprinkle with sea salt and drizzle with some oil. Roast for 20 minutes, then turn the oven to the grill function and grill for 10 minutes. Set aside to cool.

Place the millet and water in a medium pot. Bring to the boil, then reduce to a simmer and cook for 7 minutes. Remove from the heat and allow to sit for 5–10 minutes.

For the harissa oil, place all the ingredients in a small bowl and mix to combine.

Pour the harissa oil over the millet, folding it through until the millet is well coated.

On a serving plate layer the salad up, starting with a layer of fresh rocket, followed by millet, roasted veges, herbs, a sprinkle of dukkah and lemon yoghurt. Repeat for a further 1–2 layers.

Leftovers will keep in an airtight container in the fridge for up to 4 days.

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