Pickled Beetroot and Crispy Mint Salad

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Step 1.

Finely slice your beetroot into rounds with either a mandoline or a very sharp knife. Pop them in a heatproof bowl.

Step 2.

Add your cumin seeds to a small saucepan, and toast over a low heat for 2 mins until fragrant. Add your apple cider vinegar, 150ml water, and your sugar. Bring to a gentle simmer.

Step 3.

Pour your liquid over your beetroot and set aside.

Step 4.

Finely slice your garlic. Heat a generous glug of olive oil in a frying pan of a medium heat, then add your garlic. Cook for 30 seconds, then add your dried mint. Immediately take your pan off the heat, and allow it to cool.

Step 5.

Cut your tomatoes into chunks. Peel your cucumbers into strips, discarding the seedy middles.

Step 6.

Add your tomatoes to a sieve set over a bowl. Sprinkle over a pinch of salt, then leave to sit for 15 mins.

Step 7.

Tear your olive bread into bite-sized pieces.

Step 8.

Heat a frying pan over a medium heat with a generous drizzle of olive oil. Add your bread and fry for a few mins with a pinch of salt until they are crisp and golden.

Step 9.

Once all your ingredients have cooled to room temperature, you can assemble. Add your tomatoes, cucumber, feta and croutons to a bowl with a drizzle of olive oil and a squeeze of lemon. Toss to combine.

Step 10.

Layer about a third of this mixture onto your serving plate, topping with some of your beetroot before continuing on like this for the remaining two layers. Drizzle with your crispy garlic mint oil and a pinch of salt, then serve.

The beetroot pickle will keep for a week in the fridge.

2 Beetroots
1 Tsp Cumin Seeds
100ml Apple Cider Vinegar
30g Caster Sugar
2 Cloves of Garlic
2 Tsp Dried Mint
600g Tomatoes on the Vine
2 Cucumbers
200g Olive Bread
200g Feta
1 Lemon
Salt
Pepper
Olive Oil