- 200g vacuum-packed cooked beetroot (not in vinegar), cut into wedges
A favourite in 1970s British salads (cooked and pickled in vinegar), beetroot is a root…
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 3 tsp sherry vinegar
- 1 tbsp clear honey
- 2 eggs
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 2 tbsp crème fraîche
- 1 tsp Dijon mustard
- a few stalks of dill, most finely chopped, a few small fronds picked for garnish
- 70g bag lamb's lettuce
Sometimes known as Corn Salad, lamb's lettuce has long spoon-shaped dark leaves and a…
- 1 tbsp roasted chopped hazelnut
Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…
- 2 slices bread and butter, to serve
Heat oven to 200C/180C fan/gas 6. Pop the beetroot in a roasting tin, add half the oil, 2 tsp of the vinegar, the honey and seasoning. Roast for 20-25 mins, tossing twice until sticky. Leave to cool for a few mins.
Meanwhile, put the eggs in boiling water. Turn down the heat and simmer for 10 mins, then run under cold water to cool. Peel and halve.
Mix the remaining oil, crème fraîche, mustard, the final tsp of vinegar and chopped dill together. Toss the lamb’s lettuce in the dressing, and arrange on plates with the roasted beetroot and egg. Scatter with a few more dill fronds and tumble over the nuts. Serve with bread and butter.