There’s a great sense of achievement in mastering the classics and getting your head around a difficult recipe, but you know what? This is not that week. Sometimes, improvising – being a little more impulsive and letting your hair down – feels just as great. As a chef I’m definitely more on that side of the scale. I love heading out to the market, grabbing a basketful of seasonal produce and bringing it all together in one delicious dish. Prickly pears – perhaps the most delicious gems ever to come from a cactus – are that one ingredient you just can’t fake by growing them in tunnels or importing them from far away. You have to get them from the source and in season, and they were just the perfect burst of freshness to accompany this earthy beetroot and grain salad.
Beetroot and Prickly Pear Grain Salad
Cooking Time: 1 hour | Preparation Time: 20 minutes | Serves 6
for the beetroot and prickly pear
6 large whole beetroot
500 ml water
60 ml white wine vinegar
30 ml sugar
2,5 ml fine salt
for the vinaigrette
50 ml lemon juice, freshly squeezed
5 ml lemon zest
15 ml hibiscus vinegar *can be replaced with red wine vinegar
10 ml whole-grain mustard
2,5 ml fine salt
5 ml light brown sugar
60 ml olive oil
60 ml sunflower oil
for the grains
150 ml lentils, cooked
150 ml Spekko long-grain brown rice, cooked
100 ml barley, cooked
60 ml vinaigrette
5 ml basil, chopped
5 ml dill, chopped
5 ml lemon zest
salt to taste
for the crispy kale leaves
1 bunch kale
15 ml olive oil
2,5 ml lemon zest
maldon salt
for the vegan cheese spread
120 g vegan cream cheese
5 ml lemon zest
5 ml dill, chopped
salt
for the salad
3 prickly pears, sliced
40 g cashew nuts, toasted and chopped
for the beetroot
Place the whole beetroot in a medium-sized pot with the skin on, and cover with the remaining ingredients. Cook over a medium heat for 40 – 50 minutes until the beetroot is tender, but not overcooked.
Remove from the water and remove the skin. Slice the beetroot into different shapes and generously dress with the hibiscus dressing.
Note: When using different varieties of beetroot, make sure to cook each beetroot in a different pot to avoid staining.
for the vinaigrette
While you cook the beetroot and the grains, start making the vinaigrette. Whisk the lemon juice, zest, vinegar, and mustard together until well combined. Whisk in the salt and sugar. Slowly pour the oil in whilst mixing.
for the grains
Cook each grain separately according to packet instructions. Once the grains are cooked, remove excess water by straining through a sieve. Mix all of the ingredients together in a bowl and adjust the seasoning where needed.
Note: When cooking the lentils, only add salt at the end of the cooking process, this will ensure the lentils are not tough when being cooked.
for the crispy kale leaves
Preheat the oven to 170°C. Prepare an oven tray with baking paper or use a silicone baking sheet, spread the larger parts of the leaves out, brush with olive oil and sprinkle with salt. Bake in the oven for 10 – 15 minutes until crisp and add the lemon zest on top of the leaves.
for the vegan cheese spread
In a small bowl use a spatula to mix the ingredients together. Use a teaspoon to place dollops of the cheese when assembling the salad
for the salad
Assemble the salad by placing the grains at the bottom. When plating the salad, imagine a beautiful garden and arrange the beetroot and prickly pear. Add the kale leaves and cashew nuts for a crunchy texture.
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