Baby beetroot and fetta salad with pomegranate molasses
For the salad
- 6-8 baby beetroots
- 1/2 fennel bulb, thinly sliced
- 1/2 spanish onion, thinly sliced
- handful continental parsley, roughly chopped
- handful fresh mint, roughly chopped
- 75g barrel-aged fetta*
- 30ml extra virgin olive oil
- 1 tbsp natural yoghurt
- pomegranate molasses
For the dukkah
- ¼ cup pistachios
- ¼ cup hazelnuts
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- pinch salt
- ground black pepper
*Available at good cheese sellers, or use any good quality fetta.
This dish can be served as an entree for one or as an accompaniment to roast lamb or beef. Barrel-aged fetta is available at good cheese sellers, or you can use any good quality fetta.
Method
· For the salad: Place beetroots in cold, salted water and bring to the boil. Cook until easily pierced with knife or skewer (about 20 minutes). Strain and allow to cool. Peel off skins while still warm and set aside.
· In a mixing bowl combine beetroot, fennel, spanish onion, parsley, mint and fetta. Toss lightly with extra virgin olive oil to coat.
· For the dukkah: Preheat oven to 160C. Dry roast all ingredients until golden brown (about 5 minutes). In a food processor or mortar and pestle combine all ingredients to the consistency of coarse breadcrumbs. Allow to cool. (Extra dukkah can be stored in an airtight container for a couple of months.)
· To assemble: Glide yoghurt on to your salad plate with the back of a serving spoon and spread over the plate. Place salad in the centre of the plate, garnish with a good drizzle of pomegranate molasses and season with a generous amount of dukkah.
· This dish can be served as an entree for one or as an accompaniment to roast lamb or beef.
