Earthy beetroot marinated in za’atar and balsamic, paired with creamy cumin-spiked beetroot sauce, fresh mint, tangy feta and herby grains. It’s vibrant, punchy, and perfect for a speedy lunch.
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Serves
4
Cooked Beetroot
Za’atar
Balsamic Vinegar
Olive Oil
Garlic Clove
Crème Fraîche
Ground Cumin
Feta
Mixed Cooked Grains
Drained Roasted Red Pepper
Fresh Mint
Lamb's Lettuce
Lemon
Flaky Sea Salt
Black Pepper
Serves
4
Cooked Beetroot
Za’atar
Balsamic Vinegar
Olive Oil
Garlic Clove
Crème Fraîche
Ground Cumin
Feta
Mixed Cooked Grains
Drained Roasted Red Pepper
Fresh Mint
Lamb's Lettuce
Lemon
Flaky Sea Salt
Black Pepper
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Step 1.
Dice ¾ of the beetroot into small chunks and toss in a bowl with the za’atar, two thirds of the balsamic vinegar, a splash of olive oil and a good pinch of salt. Set aside to marinate.
Step 2.
Roughly chop the remaining beetroot and add to a blender with the crème fraîche, remaining balsamic, the garlic clove, cumin, and a squeeze of lemon juice. Blitz until completely smooth. Season with salt and pepper to taste.
Step 3.
Finely slice the roasted red peppers and set aside. Chop the mint finely, reserving a little for garnish.
Step 4.
Warm the grain pouches in the microwave according to the pack instructions, then tip into a large bowl. Stir through the red peppers, most of the mint, and a little lemon zest. Taste and season.
Step 5.
Spread a spoonful of the beetroot sauce on each plate. Top with a handful of lamb’s lettuce, a pile of the minty grains, spoonfuls of marinated beetroot, and crumbled feta. Finish with extra mint and a final drizzle of olive oil, if you fancy.
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