The Jewish Chronicle - - LIFE -

This salad is healthy, quick and tasty and works re­ally well served on a large plat­ter as part of a buf­fet. Al­ter­na­tively, you can serve it on in­di­vid­ual salad plates as a starter. Serves: 4-6 as starter or sidedish Prepa­ra­tion: 10 min­utes

IN­GRE­DI­ENTS 150g rocket, washed and ready to serve 4 cooked beet­roots 4 tsp rice vine­gar 6 tbsp soya sauce 4 tbsp toasted se­same oil 2 tbsp ex­tra-vir­gin olive oil 2 tbsp se­same seeds 1 tbsp poppy seeds 2-3 small radishes, finely sliced into rounds (op­tional)

METHOD Rinse the beet­root and pat it dry. Finely slice it into thin rounds – ideally with a man­dolin - and ar­range the slices close to each other around the edge of a large plat­ter to cre­ate an outer cir­cle.

Ar­range the rocket salad in the mid­dle of the plate and scat­ter over the finely sliced radish.

Pre­pare the dress­ing by mix­ing the soya sauce, the se­same oil, the rice vine­gar and the ex­tra vir­gin olive oil re­ally well with a hand whisk, or by putting the in­gre­di­ents in a jar with a lid, and shak­ing it well un­til the dress­ing has emul­si­fied.

Sprin­kle the poppy and se­same seeds on top of the beet­root and rocket and then driz­zle the dress­ing over it.

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