Beetroot, feta and pomegranate salad

  • Beetroot&feta_Salad-horz

I made this salad out of ingredients to hand. It would be easy enough to vary the background ingredients – enough for two as a light meal:

  • Dressing made from:
    • 4 tbsp olive oil
    • 1 tbsp white wine vinegar
    • 1 clove of garlic (halved)
    • Black pepper to taste
  • 2 handfuls of wild rocket
  • 4 tbsp cooked green lentils
  • 4 tbsp cooked camargue rice
  • 15 cherry tomatoes (halved)
  • 1 spring onion, thinly sliced
  • 1 medium sized cooked beetroot (diced)
  • 100g feta (diced)
  • Pomegranate seeds (from about 1/3 of a pomegranate)
  • A few small mint leaves, finely sliced

Make the dressing in a small jar. Shake, to infuse the garlic.

Arrange the rocket. Sprinkle with the lentils and rice. Arrange the tomato halves. Sprinkle with the onion, beetroot, feta, pomegranate seeds and the mint.

Carefully pour the dressing over the salad. Enjoy.

 

 

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Rice gratin

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This is an adaptation (the ingredients have substantially changed) of Dish of the Month which appeared on the February 2014 edition of Waitrose Kitchen magazine. It was an Yotam Ottolenghi recipe. Enough for 4:

  • 275 g cherry tomatoes (peeled and halved)
  • 50g camargue rice (I used Waitrose LOVE life red camargue & wild rice)
  • 70g brown rice
  • 1 tbsp olive oil
  • 1 small onion (finely chopped)
  • 1 stick of celery (finely chopped)
  • 250g spinach (washed and spun in a salad-spinner to remove any moisture)
  • 80g feta (I used Sainsbury’s Basics Greek style salad cheese)
  • 2 large eggs
  • 80g Greek yogurt
  • 40g double cream
  • black pepper (to taste)
  • 60g mature cheddar (grated)
  • 20g parmesan (grated)

Put the tomato halves on a baking sheet and cook in the oven at 120C (Gas Mark 1/2) for about 1.5 hours until semi-dried.

Put all the rice in one pan and cook until tender (about 25 minutes). Drain.

Meanwhile, heat the olive oil and very gently cook the onion and celery for 15 minutes. Turn up the heat and add the spinach, stirring constantly until it has all wilted. Remove from the heat, crumble in the feta, mix well and allow to cool for about 15 minutes.

Whisk together the eggs, yogurt, double cream and black pepper. Add this to the rice mixture, and add 2/3rds of the tomatoes. Make sure everything is well combined and transfer to an oven-proof dish. Sprinkle the remaining tomatoes and the grated cheeses over the top.

Bake in the oven at 180C (Gas Mark 4) for 40 minutes until set and golden brown on top.

When I made this dish, I was in a hurry, so I used the microwave instead. Starting with a warm rice mixture, I microwaved it on ‘high’ for 8 minutes and then browned the dish under the grill. I don’t that the finished product suffered as a result.

 

Lunch Box Ideas

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If you want to eat a salad at work how about one of these? I always put beetroot and tomatoes in my lunch boxes. They add a lot of colour as well as having good taste and texture.
The other bit is usually some kind of carbohydrate and changes from day to day. Here are two examples:
1. Couscous with cooled roasted vegetables (this time sliced onions, red pepper courgette and garlic, tossed in olive oil and roasted at about 150C for somewhere approaching an hour), raisins, dried cranberries, pistachio nuts, pine nuts, and seeds (sunflower, pumpkin, flax and sesame); with oil and vinegar dressing and chopped coriander. The couscous having previously been prepared by stirring into the dry couscous a small amount of harissa mixed with olive oil and then adding boiling water sufficient to swell the grains, but not so that they go soggy;
2. Puy lentils and camargue rice – equal quantities of the two ingredients (rinsed and cooked in a pan of water for about 20 minutes, then rinsed with cold water and left to drain). Add sliced spring onion, chopped celery and red pepper to the cold rice and lentils and finish with oil and vinegar dressing.