Beetroot salad with walnuts and cumin

A vibrant grated beetroot salad dressed with orange and lemon, topped with toasted walnuts and bashed cumin. Finished with rapeseed oil and optional yoghurt and smoked paprika.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat a dry frying pan over a medium heat and add the walnuts. Toast gently for a few minutes, tossing often, until they smell toasted and are colouring in a few places. Tip into a mortar. Put the cumin seeds into the frying pan and toast gently for 1–2 minutes, tossing a few times, just until they start to release their scent. Tip on to a plate to stop them cooking further.

Step 2

Peel the beetroot and grate it coarsely (or cut into julienne with a mandoline) into a bowl. Add the parsley, orange juice and a squeeze of lemon juice, 1 tablespoon rapeseed oil and some salt and pepper. Give it a good mix, taste and adjust the seasoning. Ideally leave for 20 minutes or so – the dressing will lightly marinate and tenderise the beetroot.

Step 3

Spread the beetroot in a dish or on a plate. Bash the walnuts roughly with the pestle and mortar and scatter over the beetroot. Tip the cumin seeds into the mortar and give them a rough bashing too, then scatter over the salad.

Step 4

Finish with another trickle of rapeseed oil. (Optional: dot with blobs of yoghurt, sprinkling with more cumin and a pinch of hot smoked paprika.)