Heirloom Beetroot and Green Harissa Salad
Indulge in a warm salad that celebrates flavour, combining sweet, earthy beets with a vibrant green zingy harissa dressing. Not only does it tick all the boxes in terms of taste, but it’s also visually appealing. For a perfect pairing, serve it alongside seared salmon or pan-grilled steaks.
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INGREDIENTS
200g pearl barley
200g cream cheese, cold
½ cup dukkah spice
1 red onion, thinly sliced
Juice of 1 lemon
Sea salt and freshly ground black pepper
500g heirloom beetroots, peeled, halved and roasted
Pomegranate rubies
Pistachios, to serve
Micro leaves or herbs, to serve
Extra virgin olive oil
Green harissa dressing:
2 cloves garlic, chopped
2 Tablespoons capers
1 teaspoon salt
1 teaspoon ground cumin, toasted
1 teaspoon ground fennel, toasted
1 teaspoon ground coriander, toasted
15g fresh coriander
15g fresh flat leaf parsley
2 Tablespoons olive oil
1 block of ice
45ml water
METHOD
Cook the pearl barley according to the packet instructions, drain and spread out in a large tray to cool.
Place the dukkah spice on a plate and scoop out teaspoon-sized amounts of cream cheese to make the cream cheese balls. Roll the cream cheese in the dukkah (if you have a melon baller, it works very well to scoop the naturally soft cream cheese if dipped in warm water).
Place the sliced onions in a small bowl and pour over the lemon juice and a generous pinch of sea salt. Toss to coat and leave aside.
To make the green harissa dressing, combine the dressing ingredients in a small blender, including the block of ice and water, as this helps to keep the herbs green. Taste and adjust the seasoning or add a squeeze of lemon juice to taste.
Place the barley into a Le Creuset Heart-Shaped Bowl to assemble the salad, drizzle with olive oil, and season with salt and pepper. Top with the beetroot halves and cream cheese balls. Scatter over the red onion and pomegranate seeds and serve with the green harissa dressing and pistachios. To serve 2, divide the recipe by half.
