Add a splash of colour to your table with this delicious and healthy salad! A creamy brie pairs beautifully with the earthy beetroot and peppery rocket.
350g Plain Flour
150g Table Salt
Sea Salt & Black Pepper
4 Sprigs of Thyme
4 Heritage Beetroots
2 Heritage Carrots
Baby Red Sorrel Leaves
Small punnet of Baby Rocket
1 bunch baby Parsley leaves
3 Lemons, juiced
100ml Extra Virgin Olive Oil
1 handful of freshly podded Peas
To salt bake the heritage vegetables
In a large mixing bowl mix together the table salt, flour, 1 tsp of black pepper and the leaves from the sprigs of thyme. Crack the eggs into a well, and mix adding small amounts of water until a soft dough in achieved. Then wash the carrots and beetroots, and encase in the salt dough, by pressing the dough around the vegetables. Place onto an oven tray and cook in a medium oven for approximately an hour, or until a knife can easily pass through the beetroots. Allow cooling in the salt pastry. Then break off the dough and peel the outer skin from the vegetables, it should be easy to remove after cooking. Then slice thinly, and set aside whilst the salad is prepared.
To prepare the simple lemon and olive oil dressing
Pour the lemon juice into a bottle, and an equal amount of extra virgin olive oil. Season with sea salt and cracked black pepper, and shake the bottle to emulsify the dressing.
To plate the salad: (plate in the following order)
Place the thinly sliced beetroot and carrot onto the plate and dress with the lemon and olive oil, seasoning with black pepper. Then in a bowl lightly dress the red veined sorrel and arrange the leaves on the beetroot as a base for the brie. Roughly tear the brie on top of the sorrel. Lastly take the bowl again and lightly dress the rocket and baby parsley leaves, lightly ball them in your hand and set it on top of the brie. Scatter the plate with fresh podded peas and season.