One of the big problems of winter and living on the boat is taking nice pictures of the food you make. Now that the clocks have changed it will always be dark by dinner time and we only light the kitchen and lounge with LED reading lamps so most of the pictures look dark and shadowy. Also, I’ve stopped using my iPhone and have switched to Android and I really don’t like the camera, so now I’ve switched to my Lumix. More effort but hopefully more worthwhile.
This one didn’t come out particularly well but I can assure you the salad itself was amazing. It’s another sub 30 minute salad proving you do things in the right order and don’t stand around waiting between stages.
This dish like everything this week is from Yotam Ottolenghi’s Plenty More. I’ve only looked at the first 100 pages and I’ve already selected 12 things I want to make. I could be on this book for quite some time!
This is another incredibly easy salad to make. It is a little messy; peeling beetroots always is – but they are a lot better than the peeled, precooked and prepackaged ones you get in a supermarket.
Once you’ve peeled your beetroots, slice them thinly (about 2mm) and blanch them until they are cooked but still have lots of bite. I did mine for about 3 mins as I love raw beetroot anyway. The thinner you slice the beetroot, the easier it is to eat raw (or less cooked)!
Once blanched and drained, mix with some sliced red onion, sherry vinegar, olive oil, caster sugar, seasoning and chilli paste and leave for around 15 minutes to infuse the flavours.
While you’re waiting blanch some peas and refresh them in cold water. Slice a couple of avocado’s too while you’re at it.
When you are ready to eat, grab a big serving dish, and toss pea shoots (or lambs lettuce like I did), the peas, the beetroot and the avocado together. Tear in some mint and coriander and dress with some more olive oil and you’re done.
This is very fresh and very tasty. Proper beetroots can’t be beaten – never buy the packet ones!
I resisted the temptation to use one of my crazy chilli pastes and just went for something mild. I don’t think Freya would have appreciated it and I imagine an overpowering of chilli would have totally spoiled the dish – so go easy on the chilli!