Salt Baked Beetroot with Tabouleh and Yellow Pepper Sauce

Prep Time

-

Cook Time

-

Portion(s)

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ingredients

Salt Bake Salt Bake

300300 g Country Range plain flour

250250 g Country Range salt

300300 ml Cold water

1 1 Beetroot

22 Strips Filo pastry

Tabouleh Tabouleh

Bulgar wheatBulgar wheat

1/2 1/2 cucumber

2 2 large tomatoes

1/4 1/4 onion

A bunch of mint and parsley

Splash of Country Range olive oil

Yellow Pepper SauceYellow Pepper Sauce

2 2 yellow peppers

2 2 tbsp Country Range turmeric

1 1 glass white wine

1 1 tbsp minced garlic

Cracked Country Range black pepper

Country Range olive oil for cooking

Multiply by
method
  • 1 Salt Bake
  • 2Mix the flour, salt and water together to make a thick paste and wrap around a peeled beetroot and bake at 200c for 1 hour.
  • 3Once cooked, crack open the hard salt crust and remove the beetroot
  • 4Wrap in the filo pastry and put back in the oven for 10 mins
  • 5Tabouleh
  • 6Cover the Bulgar wheat with boiling water (just over the top) and leave until the water has absorbed.
  • 7Finely slice the tomatoes and cucumbers before adding them to a sieve with some salt on top to draw the water out.
  • 8Blend the mint, parsley and onion with olive oil until smooth.
  • 9Mix the Bulgar wheat, tomatoes, cucumber and herb paste together.
  • 10Yellow Pepper Sauce
  • 11Chop the yellow peppers into small cubes and cook on high with a little bit of olive oil.
  • 12Once browned add the garlic, pepper and turmeric for 1 minute.
  • 13Then add the white wine. Once the wine has reduced by two thirds, blend until smooth.
  • 14Serve the dish with a small salad of fresh leaves and a beef tomato.