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SharePreparation time: 10 minutes
Cooking time: 45 minutes
INGREDIENTS
For the salad:
- 6 medium beetroots, washed and leaves removed
- 200g feta cheese
- 2 tbsp Greek yoghurt
- 1 tbsp lemon juice
- 3 large handfuls baby salad leaves
- Handful of seasonal edible flowers (optional)
- Salt and freshly ground black pepper to taste
For the spiced oil:
- 100ml olive oil
- ½ tsp chilli flakes
- 1 tsp cumin seeds
- 1 tsp nigella seeds
- 1 tsp fennel seeds, lightly crushed
METHOD
Nestle the beetroots down into the hot embers of the Kadai with a heat-proof Glove. Leave them to cook for 45 minutes to 1 hour, depending on their size. Turn regularly to ensure an even cook. Test if the beets are ready by piercing them with a skewer to see if they are soft. Remove them from the embers to a board and leave to cool.
Meanwhile, pour the olive oil into a small Skillet and leave it to warm on the Grill. Add the spices and leave to cook for 1 minute. Remove the Skillet from the heat and set to one side.
Crumble the feta into a blender, add the yoghurt, and blend until smooth. Season to taste with the lemon juice, salt and pepper.
Once the beetroots are cool to touch, peel away and discard the charred skin and cut into wedges.
To serve, spread the whipped feta over a plate, add the beetroot wedges along with any juices and then scatter over the baby salad leaves and seasonal edible flowers. Drizzle with spiced oil just before eating.