Recipe of the week

This vibrant summer salad combines fabulous sweet and savoury flavours. But the star is the sauce, which can be served hot or cold, says Nina Olsson

Watermelon and beetroot with “miso wow” sauce

Serves 4 1-2 Chioggia beetroot, peeled, thinly sliced and cut to bite-sized triangle pieces 200g watermelon flesh, cut into bite-sized triangle pieces “miso wow sauce”: 1 tbsp red miso paste (aka miso) or brown rice miso paste (genmai) 1 tsp drained capers 1 tbsp shoyu soy or tamari sauce 1 tsp lemon juice ¼ tsp honey or agave syrup 2 tbsps nutritional yeast or grated Parmesan 100ml water 1 tsp kuzu (optional) ¼ tsp freshly ground black pepper 100g mayonnaise or crème fraîche 1 tbsp microgreens, such as red-vein sorrel leaves and shiso leaves, or delicate herbs, such as baby basil leaves, to serve 1 tsp black sesame seeds, to serve

• Sauce: put all ingredients except the mayonnaise in a food processor and whizz until smooth. Transfer to a small saucepan and bring to the boil, stirring, then turn off the heat. Cool slightly and whisk in the mayo or crème fraîche. • The sauce can be made a day in advance and kept, tightly covered or in an airtight container, in the fridge. Before serving, heat, whisking until smooth, and adding a little water to loosen the consistency if necessary. • Cool slightly before serving. Arrange the Chioggia beetroot and watermelon slices on a serving dish, drizzle with the sauce, and top with microgreens and black sesame seeds.

Taken from Feasts of Veg by Nina Olsson, published by Kyle Books at £18.99.

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