Recipe

Herby Beet Salad

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Herby Beet Salad

Gammon with a barley and beet salad topped with fresh mint and poppy seeds, served with crispy kale chips.




Ingredients to serve 2

  • ½ x lemon – zest & juice
  • ¾ cup x barley
  • 100g x kale – rinse & dry torn leaves
  • 2 x gammon steaks
  • 1 x tomatoes – dice (½ cm)
  • 2 x spring onions – slice thinly at an angle
  • 4 x beetroots – peel & grate coarsely
  • ½ sachet x honey
  • 5g x fresh mint – tear leaves
  • ¼ tbsp x poppy seeds
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)

Ingredients to serve 4

  • 1 x lemon – zest & juice
  • 1½ cups x barley
  • 200g x kale – rinse & dry torn leaves
  • 4 x gammon steaks
  • 2 x tomatoes – dice (½ cm)
  • 4 x spring onions – slice thinly at an angle
  • 2 x beetroots – peel & grate coarsely
  • 1 sachet x honey
  • 10g x fresh mint – tear leaves
  • ½ tbsp x poppy seeds
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)

Method

Step 1

Preparation: Preheat the oven to 160°. Boil the kettle. For speed, start cooking the barley before preparing the ingredients as indicated above.

Step 2

Barley: Place a pot on medium-high heat, add the barley and pour in boiling water (enough to cover by 5cm, no salt). Bring to the boil and cook for 25-30 minutes until cooked, but with a slight bite. Drain and rinse in cold water.

Step 3

Lemon: Using the fine side of the box grater, grate the peel to create zest. Cut in half and juice.

Step 4

Kale: Place on a tin foil lined baking tray and drizzle with olive oil (just enough to coat). Season with salt and pepper and toss to coat. Spread in a single layer, not overcrowding the tray, and bake for 13-15 minutes until crisp. Every 5 minutes or so shake the tray. When done (you want them to be dried and crispy but not browned), remove and set aside.

Step 5

Gammon: Place a dry pan on high heat. Cut perpendicular slits (about 2cm apart) all the way along the fatty edge of each steak to prevent it from curling up in the pan. Coat with a drizzle of olive oil and season with black pepper (no salt). When the pan is hot, add the gammon and cook for 3-4 minutes a side until golden and cooked through.

Step 6

Barley salad: Mix the barley with the tomatoes, spring onions and beetroot.

Step 7

Honey lemon dressing: Mix together the honey, lemon zest and lemon juice and slowly whisk in the olive oil (3 tbsp for 4; 1½ tbsp for 2). Season with salt and pepper to taste. Add to the barley salad and mix through.

Step 8

Serve the gammon with the salad topped with fresh mint and poppy seeds. Serve the kale chips on the side.