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    Shaved beetroot salad with peas, broad beans and dukkah

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    Shaved beetroot salad with peas, broad beans and dukkah

    • Vegetarian
    • Gluten Free
    • Preparation time: 35 minutes
    • Cooking time: 5 minutes
    • Total time: 40 minutes

    Serves: 4 as a starter or side

    Ingredients

    2 medium beetroot
    1 tsp salt
    1 lemon, juice
    1 tsp honey
    ½ garlic clove, crushed
    ¼ tsp ground turmeric
    4 tbsp natural yogurt
    2 tbsp extra virgin olive oil
    150g podded baby broad beans
    150g podded peas
    handful young beetroot leaves, if present (or baby salad leaves)
    1 punnet salad cress, snipped
    1½ tbsp Waitrose Cooks’ Ingredients dukkah

    Method

    1. Use a mandoline (or very sharp knife) to slice the beetroot as thinly as you can, about 0.1-0.2cm thick. Fill a medium-sized bowl with cool water; add the salt and all but 1 tbsp of the lemon juice. Add the beetroot slices; set aside for 15-30 minutes.

    2. Meanwhile, make the dressing by combining the remaining 1 tbsp lemon juice with the honey, garlic, turmeric, yogurt, olive oil and 1 tbsp water; season.

    3. Blanch the broad beans and peas in plenty of boiling, salted water for 3 minutes. Tip into a colander and refresh under cool water; drain well. Slip any larger broad beans from their pale green skins.

    4. Drain the beetroot well; pat dry with kitchen paper. Arrange on a serving platter with the broad beans and peas, beetroot (or baby salad) leaves and ½ the cress. Spoon the dressing over and scatter with the dukkah and remaining cress.

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    This recipe first appeared in Waitrose Food, July 2017 issue. Download the Waitrose Food app for the full issue

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