Shaved beetroot salad with peas, broad beans and dukkah

  • Preparation time: 35 minutes
  • Cooking time: 5 minutes
  • Total time: 40 minutes

Serves: 4 as a starter or side


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


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.