Before I launch myself at the new Ottolenghi book Flavour, I thought I’d revisit an old favourite, Plenty More. This Beetroot, Avocado and Pea salad is surprising easy and is just the thing to make a piece of grilled fish exciting.
4 medium beetroots, peeled and sliced 2-3 m think ( if the beets are large, halve them after peeling) 400g
1 small red onion, thinly sliced ( 100 g
3 tbsp sherry vinegar
60ml olive oil, plus extra to finish
1/2 tsp caster sugar
1-3 tsp savoury chilli sauce or paste such as Tabasco or Mexican Cholula Hot Sauce
2 medium avocados, peeled and thinly sliced (200g
10g coriander leaves
10g mint leaves
20g pea shoots, or lamb’s lettuce if you can’t get them
150g peas, fresh or frozen quickly blanched and refreshed under cold water salt and black pepper
Bring a large pot of water to the boil and add the beetroot. Blanch for 3-5 minutes, until semi-cooked but still retaining a bite. Refresh under cold water and pat dry before transferring to a large bowl. Add the onion, vinegar, oil, sugar, chilli sauce, 1 teaspoon of salt and some black pepper. Toss gently and then leave aside for 15 minutes
When ready to serve, spread half of the beetroot mixture on a large platter or in a shallow bowl. Top with half the avocado, coriander, mint, pea shoots and peas. Add the rest of the beetroot and arrange the remaining ingredients on top. Finish with a drizzle of oil and serve.
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