Five Spice Beetroot and Gammon Stew

I'm starting to really like beetroot. This is a lovely comforting winter stew with a slightly Chinese edge to it.

Five Spice Beetroot and Gammon Stew (from Recipes from a Pantry)
(Serves 2-3)

1 onion, roughly chopped
200g raw beetroot, roughly chopped
2 garlic cloves, minced
1 tsp veg oil
200g smoked gammon, cubed
1 tsp five spice powder
2 400g tins borlotti beans rinsed and drained
400ml chicken stock
1/4 tsp brown sugar
1 tbsp fish sauce
2 tbsp soy sauce

Preheat the oven to 180C.

Add the onion, garlic and beetroot into a blender and whizz into a puree. Heat the oil in an oven ready casserole dish and brown the gammon, before quickly mixing in the Chinese five spice. Remove the gammon and set aside.

Add the beetroot and onion puree and cook for 5 mins before returning gammon to the pot. Add everything else in, mix well and bring to the boil.

Cover the casserole, transfer to the preheated oven and cook for 1 hr.

Smoked Mackerel and Beetroot Frittata

This was a delicious fritttata, it's along time since I've made one, but this was definitely a success. Yummy!

Smoked Mackerel and Beetroot Frittata (from The Times)
(Serves 1)

1 cooked beetroot, diced
1 smoked mackerel fillet, flaked
oil
3 eggs
1 tsp sage

Preheat the grill to high. Heat the oil in a small frying pan, add the beetroot and smoked mackerel and cook for 2-3 mins.

Whisk the eggs in a bowl and season with salt and pepper. Pour them into the pan, making sure all the ingredients are well spread out and are covered by the eggs. Sprinkle over the sage and cook over a medium heat for about 4 mins, until the underside is cooked.

Transfer the pan to the grill and cook for 4 mins, until the eggs have set. Serve.

Chocolate Beetroot Cake

I made this chocolate beetroot cake for a staff meeting a couple of weeks ago. I had a lot of beetroot that needed using and this was perfect. This is a picture before I added the icing. It was very rich and you'd definitely only need a small piece!

Chocolate Beetroot Cake (from Delicious Magazine)
(Serves 10-12)

250g plain chocolate, broken up
3 large eggs
200g light muscovado sugar
100ml sunflower oil
1 tsp vanilla extract
100g self-raising flour
½ tsp bicarbonate of soda
½ tsp baking powder
50g ground almonds
250g raw beetroot

For the icing
150g plain chocolate
100g icing sugar
100g soured cream

Preheat the oven to 180°C. Grease a 22cm round, loose-bottomed cake tin with a little butter and line the base with baking paper.

Place the plain chocolate in a bowl and set over a pan of gently simmering water. Allow the chocolate to melt slowly until smooth, then set aside to cool.

Place the eggs, sugar and sunflower oil in a large mixing bowl and whisk together, using an electric hand whisk, for about 3 mins until the mixture is smooth and creamy. Stir in vanilla extract, then sift over self-raising flour, bicarbonate of soda, baking powder and gently fold in, together with the ground almonds.

Peel and grate the beetroot, then squeeze out the excess liquid. Fold the beetroot into the mixture with the cooled chocolate, until thoroughly mixed.

Pour the mixture into the cake tin and bake for 50 mins-1 hr. Cover with foil if the cake browns too quickly. Test the cake by inserting a skewer into the centre to see if it comes out clean. Cool for a little while, then remove from the tin and leave to cool completely on a wire rack.

For the icing, place the plain chocolate in a bowl set over a pan of gently simmering water. Allow to melt gently until smooth. Set aside to cool, then beat in the icing sugar and soured cream until you have a thick, creamy and spreadable icing. Spread it over the top and sides of the cooled cake and serve.

Beetroot and Lentil Salad with Rose Petals

So I got given a box of rose petals. I had no idea what to do with them until the Waitrose Weekend Newspaper thing offered a few suggestions. One of them was to sprinkle them over a beetroot salad, so I duly accepted. I'm not sure that the rose petals added anything taste wise but they were very pretty!

Beetroot and Lentil Salad with Rose Petals
(Seves 1)

60g dried puy lentils
1 medium beetroot, cooked and cut into chunks
salad leaves
25g feta or goat's cheese, crumbled
parsley, tarragon, basil, chopped
1 tbsp rose petals
french dressing

Cook the lentils according to packet instructions and leave to cool.

When the lentils are cool, mix with the beetroot.

Put the salad leaves into a bowl and top with the lentils and beetroot. Sprinkle over the cheese followed by the herbs and rose petals. Pour over some french dressing and serve. If you are using a lunchbox to take to work, then pack the dressing separately and pour over the salad just before eating.

Smoked Mackerel, Beetroot, Potato and Horseradish Bake

This was a very easy bake to make full of smoked fish and beetroot.

Smoked Mackerel, Beetroot, Potato and Horseradish Bake (from M&S)
(Serves 4)

500g Jersey Royal potatoes
100g cooked beetroot in natural juices
175g smoked mackerel
bunch dill
250ml double cream
150ml milk
1 tbsp horseradish sauce

Heat the oven to 190°C. Cook the potatoes in boiling salted water for 15 mins, until just tender. Drain well.

Arrange the potatoes in a baking dish with the beetroot. Remove any skin and bones from the mackerel and break the flesh into chunky flakes. Add to the potatoes and beetroot and scatter over half the dill.

Mix together the cream, milk and horseradish and season. Pour over the potato mixture and bake for 25 mins, until bubbling.

Serve, scattered with the remaining dill.

Beetroot and Farro Burger

Delicious pink burgers, full of beetroot and wholegrain.

Beetroot and Farro Burgers (from What's Cooking Good Looking)
(Makes 4-5 burgers)

65g farro
2 beetroot, roughly chopped
2 carrots roughly chopped
3 spring onions, chopped
1 large garlic clove, finely chopped
salt and pepper
35g oats
45g sunflower seeds
2 eggs, lightly beaten
2 tbsp oil

Cook the farro according to packet instructions and drain well.

Add the cooked farro, beetroot, carrots, spring onions, garlic, salt and pepper to a food processor. Pulse several times until everything is pureed. Add the oats, and pulse until combined. Add the sunflower seeds. Pulse a few more times. Transfer the mixture to a bowl, and add in the eggs, stirring until combined.

Put the mixture in the fridge for at least 30 mins.

Preheat the oven to 200C. Once the mixture has been chilled, remove and divide the mixture into 4-5 burgers. Place onto a baking sheet and bake in the oven for 25-30 mins.

Goat and Beetroot Curry

This was a delicious curry, the original recipe calls for beef but I had some goat meat so I used that instead. I love the flavour of goat. This was a slightly sweet curry with the beetroot, so you don't mango chutney, some raita or natural yoghurt would go alongside nicely.

Goat and Beetroot Curry (from Good Food Magazine February 2016)
(Serves 6)

750g raw beetroot, stalks trimmed to 1cm
finger-length piece ginger, chopped
3 garlic clove
1 red chilli
small bunch coriander, ½ leaves reserved to serve, remaining leaves and stalks roughly chopped
6 cardamom pods
2 tbsp tomato paste
2 tbsp treacle
2 tbsp ground cumin
1 tbsp ground coriander
2 tsp fennel seed
¼ tsp ground cloves
3 tbsp sunflower oil
1½ kg goat meat, cut into big chunks
2 onion, chopped
2 beef stock cubes
2 tsp garam masala

Put the beetroot in a large pan of water, bring to the boil and simmer until tender – check with a skewer; you may need to remove smaller ones first while the larger ones carry on cooking. Drain and cool, then peel the skin and remaining stalks. Chop into large chunks and set aside two-thirds for later.

Put the remaining one-third beetroot in a food processor with the ginger, garlic, chilli, chopped coriander, cardamom pods, tomato paste, treacle, cumin, ground coriander, fennel seeds, cloves and 2 tsp pepper. Whizz to a paste.

Heat oven to 160C.

Heat half the oil in a big flameproof casserole. Fry the goat chunks in batches until browned all over, removing to a dish as you go.

Add the remaining oil, lower the heat, then tip in the onions and fry gently until softened, scraping up the beefy bits. Tip in the spice paste and fry for 5 mins until fragrant. Return the beef and stock cubes with enough boiling water from a kettle to cover. Bring to a simmer, then put on the lid and bake for 2 hrs.

Uncover and bake for a further 30 mins until the goat is really tender. Put back on the hob and stir in the garam masala and reserved beetroot to heat through. Season with salt, scatter with coriander leaves and serve.

Crispy Potato and Beetroot Cake

I made this lovely potato cake for lunch this week and I have to say it is delicious. A really good way to use up those beetroot. It was a bit like a big potato rosti that had been baked. I served it with green salad.

Crispy Potato and Beetroot Cake with Sweet Mustard Sauce
(Serves 8)

25g butter, cubed, plus extra for greasing
2kg large Maris Piper potatoes, peeled and halved
1 onion
4 tbsp olive oil
500g beetroot, washed, trimmed and peeled
100g Jarlsberg cheese, rind removed
1 tbsp fresh lemon thyme leaves, plus extra to garnish

For the sweet mustard sauce
4 tbsp Dijon mustard
1 tbsp English mustard
2 tbsp white wine vinegar
1 tbsp caster sugar
3 tbsp extra virgin olive oil
2 tbsp roughly chopped fresh dill leaves

Preheat the oven to 190°C.  Grease a 23cm loose-bottom spring-form tin with butter, line the base with baking parchment and grease that too. Place a baking tray in the oven to heat up.

Put the potatoes into a large pan of water and bring to the boil. Cook for just 5 mins then drain and leave to cool completely.

Meanwhile, coarsely grate the onion and squeeze to remove any juice. Divide the onion evenly between 2 large mixing bowls. Coarsely grate the cooled potatoes into one bowl, tossing with the oil and some seasoning as you go. Coarsely grate the beetroot and Jarlsberg into the other bowl and toss with the thyme and some seasoning.

Scatter half of the potato mixture into the tin, without pressing it down, season, then scatter the beetroot mixture over the top, again without pressing down. Season again then finish with the remaining potato, without pressing it down, and dot with the butter.

Cover with a generous tent of foil that doesn't touch the top. Bake on the preheated tray for 1 hour, then remove the foil and cook for a further 30 mins or until tender and the top is crisp and golden.

Remove from the oven and leave to stand for 20 mins.

Meanwhile, whisk the sauce ingredients together with 2 tbsp warm water and season to taste.

 Loosen the edges of the cake with a knife, then remove the tin and parchment and slide onto a serving plate. Sprinkle with extra thyme leaves before cutting into wedges serve with the sauce alongside.

Hot Smoked Salmon with Beetroot, Barley and a Whisky Dressing

Beetroot, salmon, barley - what more could you want for lunch?!

Hot Smoked Salmon with Beetroot, Barley and a Whisky Dressing (from Foodie Quine)
(Serves 2)

100g Pearl Barley
1 fillet hot smoked salmon, flaked
1/2 raw beetroot, grated
2 spring onions, sliced
small bunch parsley, chopped

For the dressing
1 tbsp rapeseed oil
1 tbsp whisky
1 tsp wholegrain mustard
1 tsp honey
salt and pepper

Cook the barley according to packet instructions. Drain, run under the cold tap and the drain again well.

Combine the barley with the salmon, beetroot, spring onion and parsley and mix gently.

Place dressing ingredients in a jam jar and season with salt and pepper. Shake vigorously to combine. 

When ready to serve; mix the dressing into the barley salad and serve.

Kale, Mushroom and Beetroot Lasagne

So whilst this meal is a bit time consuming it is incredibly tasty. It uses layers of veg instead of the pasta to create the lasagne and it goes the most wonderful colour because of the beetroot. So if you have a bit of time I can totally recommend this dish. I served it with a green salad.

Kale, Mushroom and Beetroot Lasagne (from Belleau Kitchen)
(Serves 4-6)

For the tomato sauce
this sauce needs a minimum of two hours, longer if possible
2 medium onions, finely chopped
2 cloves of garlic, crushed
1 tbsp oil

knob butter

pinch sugar

fresh basil, rosemary, thyme and oregano
2 400g tins of chopped tomatoes
half tin white wine

half tin stock or water4 tbsp balsamic vinegar

100g kale or cavolo nero
2 or 3 beetroots, thinly sliced
100g mushrooms, thickly sliced
fresh rosemary 

fresh thyme
1 tsp oregano
olive oil and butter
salt and pepper

For the mozzarella béchamel
750ml full fat milk
75g unsalted butter
2oz plain flour
250g fresh mozzarella
salt and freshly ground pepperMake the tomato sauce, heat the oil and butter in a pan and add the onions, gently saute them for about 20 mins on a medium heat, with a pinch or two of sugar and some chopped fresh herbs... keep your eye on them, they want a little golden colour but you don't want them to stick, add the garlic and sauté for another 10 mins.

Add the tinned tomatoes, wine, vinegar and stock to the onions, turn the heat to it's very lowest and let them barely simmer gently for at least an hour and a half if not longer.

Pre-heat the oven to 160C and line a baking tray with parchment or foil.

Lay the sliced beetroot onto the baking tray and either drizzle with a little oil or season well and sprinkle over a little thyme - bake for 30 mins or until beginning to soften, you don't want to over-cook this, you still want a bit of bite.Steam the kale for about 5 mins until al dente then set aside.

In a large pan, heat some oil and butter and then add the mushrooms and a little oregano and saute until soft over a medium heat and let them really gently sweat down, after about 10 mins grind over some pepper and cook for a further 5 mins or until soft and golden.

To make the béchamel sauce, melt the butter, then remove from the heat and stir in the flour. Put the pan back on a gentle heat and cook the flour, stirring continuously for about a min.

Take the pan off the heat again and add the milk a little at a time, continuing to stir. Return the pan to the heat and cook until the sauce comes to a boil, season, turn down the heat to its very lowest and cook gently for another 15 mins, making sure to stir often. Add the mozzarella and stir until melted.

To create the lasagne, grease an ovenproof dish and start layering. Start with a layer of kale followed by a layer of tomato sauce, then mushrooms, then béchamel and then beetroot and repeat, finishing off with the béchamel and perhaps a sprinkling of grated parmesan.

Bake in the oven for 20 mins until piping hot and serve.

Beetroot and Farro Burger

I love making veggie burgers and have a stock of homemade ones in the freezer. These farro and beetroot burgers are a little more crumbly than sometimes but the flavour is fab. I served it on a homemade bun with homemade pickles and cheese.

Beetroot and Farro Burgers (from What's Cooking Good Looking)
(Makes 4-5 Burgers)

65g uncooked farro
a pinch of salt
2 beetroot, roughly chopped
2 carrots, roughly chopped
3 spring onions, chopped
1 large clove garlic, minced
salt and pepper
35g rolled oats
60g sunflower seeds
2 eggs, lightly beaten
2 tbsp oil

Cook the farro according to packet instructions.

Put the cooked farro, beetroot, carrots, spring onion, garlic, salt and pepper into a food processor. Pulse several times until everything is pureed. Add the oats, and pulse until combined. Add the sunflower seeds. Pulse a few times. 

Transfer the mixture to a medium bowl, and add in the beaten eggs, stirring until it is combined. 

Place the mixture in the fridge for 30 mins.

Once the mixture has been chilled, remove it from the fridge and form the patties. Divide the mixture into 4-5 patties, and place them onto a plate or baking sheet. 

Heat the oven to 200C and bake for 20-25 mins. Or fry them in a little oil until cooked. Serve.

Hot Mustard Lentils with Beetroot and Spicy Sausages

Looking for an interesting way to use up merguez sausages I came across this recipe using lentils and beetroot. I cheated a little and used ready cooked beetroot that I heated up in some foil in the oven for about 20 mins, making this a really quick and easy meal. It was also really satisfying.

Hot Mustard Lentils with Beetroot and Spicy Sausages
(from Good Food Magazine January 2015)
(Serves 4)

500g raw beetroot
2 tbsp olive oil
1 large red onion, cut into wedges
2 garlic cloves, finely sliced
1 tsp caraway seeds
8 merguez sausages
2 x 250g pouches ready-cooked puy lentils
75g watercress, stalks removed

For the dressing
4 tsp Dijon mustard
juice 1 lemon
4 tbsp extra virgin olive oil

Heat oven to 180C. Top and tail the beetroot, then cut into wedges. Put the beetroot in a roasting tin, drizzle over the olive oil and toss with the onion, garlic and caraway seeds. Roast for 45 mins until the beetroot is tender and the onion is sticky and charred.

Heat the grill and cook the sausages until golden. Make the dressing by whisking together all the ingredients. While the beetroot is still warm, toss with the lentils and dressing.

Put the watercress into a bowl, top with the beetroot and lentils and serve with the sausages on top.

Pearl Barley and Roasted Beetroot Salad with Maple Balsamic Dressing

I have an issue with this salad. The original recipe says to roast the veg for 1 and a half hours but if I'd done that they would have been incinerated, so I changed it to 45 mins and they were perfect. Also all my lovely glaze burnt and stuck to the pan so there were no lovely juices to drizzle over. I'm not sure if it's just that my oven is hotter than most or what but definitely be careful with this recipe.

Pearl Barley and Roasted Beetroot Salad with Maple Balsamic Dressing 
(from Amuse Your Bouche)
(Serves 2)

2 medium leeks, trimmed and cut into 1 inch chunks
5 medium carrots, halved lengthwise then cut into 2 inch chunks
4 fresh beetroot, peeled and cut into wedges
4 tbsp olive oil
3 tbsp balsamic vinegar
3 tbsp maple syrup or honey
Salt
Black pepper
100g uncooked pearl barley
salad leaves

Heat the oven to 190°C . Place the vegetables in a large roasting tray, and add the olive oil, balsamic vinegar, maple syrup, and plenty of salt and black pepper. Mix well with a spoon until evenly coated. Place in the oven and roast for around 45 mins, or until soft and slightly crispy on the edges.

Meanwhile bring a pan of water to the boil and cook the barley according to packet instructions. 

When the pearl barley is cooked, drain it. 

Divide the salad leaves between 2 bowls and then top with the barley followed by the  roasted vegetables drizzled with any excess dressing.

Mackerel and Potato Salad with Lemon Fennel Dressing

This was a lovely fresh tasting salad.

Mackerel and Potato Salad with Lemon Fennel Dressing 
(adapted from Good Food Magazine June 2012)
(Serves 2)

175g small new potatoes

200g smoked mackerel fillets, skin removed

4 spring onions, finely sliced

140g small cooked beetroot, sliced into wedges

small bunch dill, finely chopped

2 tbsp olive oil

juice 1 lemon, zest of half

1/2 tsp fennel seeds

Place the potatoes in a small saucepan of boiling water and simmer for 15 mins or until fork-tender. Cool and cut into thick slices.

Flake the mackerel into a bowl and add the cooled potatoes, spring onions, beetroot and dill.

In a separate bowl, whisk together the olive oil, lemon juice, caraway seeds and some seasoning. Pour over the salad and toss everything well to coat. Scatter over the lemon zest. Pack into plastic containers and chill, or eat straight away.

Beetroot and Bulgar Wheat Salad with Rose Petals

My Mum gave me some rose petals for Christmas and apart from putting them on cupcakes I wasn't sure what to do with them but a couple of weeks ago the Waitrose Weekend newsletter thing had 3 ideas for what to do with them. One was to put them with beetroot in a salad. I'm not sure I could really taste them but they were very pretty!

Beetroot and Bulgar Wheat Salad with Rose Petals (Adapted from Salad Days - Good Housekeeping)
(Serves 4)

2 red onions, each cut into eight wedges
2 medium beetroot, peeled and cut into wedges
cooking spray
200g bulgar wheat
200g edamame beans or peas
juice 1 lemon
100g feta cheese, crumbled
handful chopped mint
100g spinach leaves
salt and pepper
small handful rose petals

Preheat the oven to 200C. Put the onions and beetroot wedges on a baking tray, spray with cooking spray, season well and gently toss together. Roast for 25-30 mins.

Meanwhile bring a pan of water to the boil and cook the bulgar wheat according to packet instructions, adding the edamame or peas for the last 5 mins. Drain and then fluff with a fork. Stir in the lemon juice, feta and mint.

Put the spinach in the bottom of a lunchbox or bowl and top with the bulgar mixture and then the roasted veg, sprinkle over the rose petals and serve.

Beetroot and Goat's Cheese Pasta Salad

I've seen the combination of goat's cheese and beetroot around a lot recently and as a goat's cheese fanatic I had to try it. Beetroot is supposed to be a superfood and I'm trying to pack as much veg into my diet as possible. It goes really well with the creaminess of the goat's cheese and this was a really satisfying lunch.

Beetroot and Goat's Cheese Pasta Salad
(Serves 1)

60g dried pasta shaped
2 vacuum packed cooked beetroot, cut into chunks
handful spinach leaves
20g soft goat's cheese, chopped
1/2 tsp dried thyme
1/2 tbsp olive oil
1/2 tbsp balsamic vinegar

Bring a pan of water to the boil and cook the pasta according to packet instructions. Drain and run under the cold tap, drain again well.

Put the spinach in the bottom of a lunchbox or bowl. Top with the pasta, beetroot and goat's cheese. Pour over the oil and balsamic vinegar and toss with the ingredients. Serve.

If you are packing this into a lunchbox, pack the olive oil and balsamic separately to the salad and add at lunch time.

Sausage with Warm Red Cabbage and Beetroot Slaw

The beetroot and red cabbage slaw was delicious and went really well with the sausages. Slightly sweet, slightly sour it was just perfect. I served it by itself, but it would be lovely with crusty bread as the original recipe suggested.

Sausage with Warm Red Cabbage and Beetroot Slaw (from Good Food Magazine May 2012)
(Serves 4)

8 pork sausages
100ml balsamic vinegar
100g soft dark brown sugar
1 tbsp cumin seed
140g mixed dried vine fruit, such as currants, raisins and sultanas
1 red cabbage, about 800g 12oz, shredded
4 beetroot, about 350g, grated

Heat oven to 200C. Put the sausages on a baking tray and cook for 30-35 mins or until cooked through and golden.

Meanwhile, put the vinegar, sugar, cumin and dried fruit into a large pan and gently heat until sugar dissolves. Bring to the boil, then bubble for 3 mins or until slightly reduced. Tip in the cabbage and beetroot, stir well, then cook for 10 mins more.

Serve with mustard.

Devilled Mackerel with Beetroot and Dill Relish

This is a really good way to have beetroot and mackerel. It's not a dish I would ever have thought of as working but it really did. I served it with a little steamed samphire.

 

 

Devilled Mackerel with Beetroot and Dill Relish

(Serves 4)

 

4 mackerel fillets, cut in half

1 tbsp olive oil, plus extra for brushing

1 small pack cooked beetroot (around 300g)

1 small bunch dill, chopped, plus a few sprigs to garnish

2 tsp balsamic vinegar

4 tbsp Dijon mustard

1 tomato, diced, to garnish

 

Brush the mackerel fillets on the skin side with a little oil, then rub in with your fingertips and season.

 

Grate the beetroot on a coarse grater into a bowl. Add the olive oil, then sprinkle over the dill and balsamic glaze to taste. Mix gently and season with salt and pepper.

 

Place the mackerel fillets, skin side up, under a hot grill for about 3 minutes, then turn over. Spread the flesh side with the Dijon mustard and return to the grill for a further 2 minutes.

 

Place a pile of the beetroot salad in the centre of each plate and top with the mackerel fillets. Serve immediately with the diced tomato.

Spelt, Beetroot and Goat's Cheese Salad

The inspiration for this came from a Waitrose ready to go meal and I used the ingredients on the packet   minus the rubbish to make my own version. The original has lentils in it but I didn't have any so I left them out. The salad was ok, not the best thing ever but decent.

Spelt, Beetroot and Goat's Cheese Salad

(Serves 1)

1 small beetroot, quartered

50g spelt 

1 tbsp mayonnaise

1 tbsp creme fraiche 

Squeeze lemon juice

handful mint, chopped

handful spinach

25g goat's cheese, crumbled

Preheat the oven to 200C.

Put the beetroot in the middle of a piece of tin foil drizzle with balsamic vinegar scrunch the tin foil over the top of the beetroot and bake in the oven for 1 hour until soft. Leave to cool.

Bring a pan of water to the boil, add the spelt and cook according to packet instructions. Drain, run under the cold tap, drain again well.

Mix the mayonnaise, creme fraiche and lemon together in a bowl. Chop the beetroot into small pieces and add them and the spelt and mint to the mayonnaise mixture. Mix well to combine. Add in the spinach and goats cheese and stir gently. Pack into a lunch box or serve.

Barley and Salmon Salad with Beetroot and Spinach

I really loved this salad, it was a really interesting combination of flavours. I cooked my spinach although the original recipe called for raw. I also used barley instead of buckwheat for the grain.

 

 

Barley and Salmon Salad with Beetroot and Spinach

(from Grains, Seeds and Legumes - Molly Brown)

(Serves 4)

200g barley

1 tbsp rapeseed oil

salt and pepper

2 tbsp extra-virgin olive oil

50ml buttermilk

juice 1 lemon

1 small beetroot, peeled and cubed

50g baby spinach, torn

1 tbsp chopped dill

225g hot smoked salmon

Bring a pan of water to the boil and cook the parley according to packet instructions. Drain and rinse. While the barley is warm dress with 30ml of the rapeseed oil and the lemon juice. Season.

When the barley is at room temperature, add the beetroot, spinach, salmon and dill and toss to combine. Quickly mix together the buttermilk and olive oil and more seasoning. Drizzle over and serve.