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Shaved beetroot salad with peas, broad beans and dukkah
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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.
This recipe first appeared in Waitrose Food, July 2017 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in July 2017.