HomeFood & drinkBeetroot and Persian Feta Salad

Beetroot and Persian Feta Salad

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Main course
Origin of dish:  Exotic
Type of cooking:  Hob
Preparation time: 10 minutes
Cooking time: 20 minutes
Ingredients (for 4 people) :

    160g Creamy Persian feta cheese
    2 Cucumbers
    20g Picked watercress
    4g Mint
    5g Chives - cut into 1 inch sticks
    10 Baby beetroot - roasted with thyme and olive oil
    ½ A garlic clove
    The juice of one lemon
    125ml Extra virgin olive oil
    1 Sprig of thyme
    2 Shallots, halved
    50ml Water
    2g Honey
    Freshly ground salt and pepper to taste

    For the garnish
    ½ A pomegranate
    10g Toasted sliced almonds


Peel the cucumbers and cut into three inch lengths, then slice thinly lengthwise, until you reach the seeds, do not use any slices containing seeds.
Cut the cucumber into 1cm wide strips, place in a colander and season with salt to remove any water. After twenty minutes, pat dry and mix with the watercress and herbs.

Remove the leaves from the top and the roots from the bottom of the baby beetroot and place in a tray with the thyme, olive oil and a little water. Cover with tin foil and roast in the oven until cooked ‘al dente’. Allow to cool naturally then wipe off the skin. Heat the grapeseed oil in a frying pan over a low heat and fry the almonds until golden brown. Wipe off any excess oil on a paper towel.

To make the dressing, whisk all ingredients together and season with the freshly ground salt and black pepper, then keep to one side. Cut the beetroot in half lengthwise and arrange on the plate, then crumble the feta in large pieces around and drizzle over a little dressing.

In a bowl mix the herb, cucumber and watercress. Mix with a little dressing and season with freshly ground pepper. Add to the plate and garnish the salad with pomegranate seeds and the toasted almonds.
Recipe shared by lisawlodyka
Recipe(s) from the same person
Advice: By Head Chef Simon Conboy - The Ivy Dubai
Wine advice: Glass of wine

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