Page 6 - PowerPoint Presentation

Beetroot, Feta & Asparagus

Salad

Ingredients Method

For the dressing

Make the dressing. Put the oregano or
A large handful of fresh oregano marjoram, a pinch of salt and the garlic
or marjoram leaves into a food processor and pulse to a
1 garlic clove paste. Add the lemon juice and whizz

Juice of 1½ lemons until smooth. Stir in the olive oil and
4 tablespoons extra-virgin olive oil season – it should be sharp and a bit
salty. Cover and chill.

For the salad Two hours before serving: bring a pan of
salted water to the boil, add the
asparagus and cook for 3 minutes. Drain
250g bunch asparagus, cut into and cool under the cold tap. Cover and
3cm/1¼in lengths keep cool.

250g fresh cooked beetroot, cut
into quarters Put the beetroot in a large bowl and toss
Zest of 1 lemon with two thirds of the dressing. Add the
lemon zest and spring onions, cover and
2 spring onions, finely sliced keep at cool room temperature with the
85g bag watercress, large stalks remaining dressing.

removed
Basil leaves To serve: add the watercress to the
beetroot and tear in the basil. Toss in
200g feta or goat's cheese the asparagus and season with freshly
Freshly ground black pepper ground black pepper. Taste before
adding salt as the cheese is quite salty.
Mix lightly, so you don’t dye everything
pink, then pile into a serving dish.
Crumble over the cheese and pour the
remaining dressing on top