- 175g cooked beetroot
A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…
- 400g can chickpea
- 1 garlic clove, crushed or chopped
- handful of coriander
- juice of 2 lemons
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 5 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 head red chicory
Also known as endive, chicory is a forced crop, grown in complete darkness, which accounts for…
- 2 handfuls rocket
Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
- handful olives
Widely grown all over the Mediterranean, where they've been cultivated since biblical times…
- 6-8 large pitta breads
Roughly chop the beetroot. Drain and rinse the chickpeas. Put these in a food processor with the garlic, coriander, lemon juice and olive oil. Blitz until fairly smooth. Taste and add freshly ground pepper, and salt if you wish.
Divide the salad leaves between 6 plates. Spoon a little houmous onto each plate and scatter with a few olives. Drizzle a little oil over the leaves and sprinkle with a little black pepper, and salt, if you wish.
Toast the pittas, cut into wedges and serve with the houmous.