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GREEN BEANS, ROAST BEETS, LABNEH AND CARAMELISED BUTTER BY NAOMI DEVLIN

GREEN BEANS, ROAST BEETS, LABNEH AND CARAMELISED BUTTER

 

Serves 4

This cooked salad has a little bit of everything, roasty, sweet, creamy, spicy, crisp and the indefinably moreish quality of caramelised butter. Crunchy chickpeas, beets, onions and pistachios raise the fibre content of this dish in the most elegant way, and nigella seeds are said to calm the antisocial side effects of too many pulses.

 

300g (11oz) raw beetroots

Olive oil, for drizzling

Couple of pinches of sea salt

300g (11oz) green beans

1 small red onion, halved, then thinly sliced

150g (5oz) Labneh (see page 210)

1 x quantity Spicy Crunchy Chickpeas recipe (see page 221)

50g (2oz) raw pistachio nuts, lightly crushed

1 teaspoon nigella seeds

2 tablespoons Caramelised Butter (see page 227)

1/2 lemon, quartered

Preheat the oven to 180°C/160°C fan/gas 4. Scrub the beetroots and trim off any really rough bits of skin, slice into quarters (or more if large) and put into a mixing bowl. Drizzle with a little olive oil, sprinkle over the salt, turn to coat and then tip onto a baking sheet. Roast for about an hour until tender to the point of a knife. Set aside to cool until just warm.

 

Steam the green beans until just tender, refresh under cold water, then drain and pile onto a large serving plate. Cover the red onion slices in tepid water for a few minutes, then drain and refresh in cold water. Scatter them over the green beans. Cut the beetroot quarters in half, scatter over the plate and place rough pieces of labneh over the vegetables. If you have time, leave the salad for 10 minutes for the beet colour to bleed into the labneh.

 

Scatter the crunchy chickpeas, crushed pistachios and nigella seeds over the salad just before you eat. Drizzle with warm caramelised butter and nestle the pieces of lemon into the salad.

 

Eat with Teff and Sesame Pancakes (see page 122) or flatbread, Broad Bean Hummus (see page 120) and steamed greens or a salad of bitter greens.

Next Event

ALEXANDRA PALACE  26 August -28 August 2017

 

Foodies Festival, the UK’s biggest food festival returns to Alexandra Palace over the bank holiday weekend of 26th, 27th & 28th August

Watch New Judge of The Big Family Showdown Rosemary Shrager, Michelin starred chef at Benares Atul Kochhar, Michelin starred Chef and Great British Menu Winner Adam Simmonds, Great British Menu Winner 2017 at Oklava Selin Kiazim & Veneta’s Head Chef Jamie Thicket cooking their signature recipes in the Aga Rangemaster Chefs Theatre with MasterChef Finalists Steve Kielty, Lorna Robertson, Jack Lucas, Juanita Hennessey, Emma Spitzer & Tony Rodd.

Feast in the Street Food Avenue; learn to bake in the Cake and Bake Theatre; enjoy free hourly yoga and meditation in the Healthy Living Zone; enjoy afternoon tea in the Vintage Tea Tent; taste wine, champagne and craft beer in the Drinks Theatre; buy from local producers in the Artisan Market; kids enjoy the Childrens Cookery Theatre; live music on the Success Express Music Stage; enter the Chilli Eating Competition; refreshing cocktails from the Bar Bus, Pimms Teapot & The Evan Williams Bourbon Airstream and have a fun day out in the VIP experience.

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