Tom Kime’s colourful salad is a great vegetarian option for summer entertaining
Nutrition per serving
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a large handful of fresh oregano or marjoram leaves
1 garlic clove
juice of 1½ lemons
4 tbsp extra-virgin olive oil
250g bunch asparagus, cut into 3cm/1¼in lengths
2 x 250g packs boiled fresh beetroot, cut into quarters
zest of 1 lemon
2 spring onions, finely sliced
85g bag watercress, large stalks removed
10 green and 10 purple basil leaves (or 20 of one colour)
400g feta or goat's cheese
The day before: make the dressing. Put the oregano or marjoram, a
pinch of salt and the garlic into a food processor and
pulse to a paste. Add the lemon juice and whizz until
smooth. Stir in the olive oil and season – it should be
sharp and a bit salty.Cover and chill.
Two hours before serving: bring a pan of salted water to the boil, add the
asparagus and cook for 3 minutes. Drain and cool
under the cold tap. Cover and keep cool.
Put the beetroot in a large bowl and toss with twothirds
of the dressing. Add the lemon zest and spring
onions, cover and keep at cool room temperature with
the remaining dressing.
To serve: add the watercress to the beetroot and tear in the basil.
Toss in the asparagus and season with freshly ground
black pepper. Taste before adding salt as the cheese is
quite salty.Mix lightly, so you don’t dye everything pink,
then pile into a serving dish. Crumble over the cheese
and pour the remaining dressing on top.