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FOOD&RECIPES.ANNA BARNETT<br />
In the kitchen with<br />
ANNA BARNETT<br />
Variety is the spice of life, so if you’ve found yourself in a salad rut,<br />
Anna Barnett is here to take your lettuce from limp to pimp!<br />
Summer is, for me, the<br />
time where I become<br />
the most aware of<br />
my body, all I’m<br />
putting into it and<br />
the end result of how much<br />
I’m exercising it! The bright<br />
early starts and long drawn<br />
out evenings give the sense<br />
that there’s more time to be<br />
good to ourselves and reap the<br />
benefits. Food becomes lighter,<br />
more vibrant and fresher.<br />
Our household turns creating<br />
interesting salad combinations<br />
into a challenge: whether it be<br />
sweet or savoury combinations,<br />
from watermelon, feta, mint,<br />
basil and strawberries to raw<br />
candied beets, chive blossom,<br />
honey and pecorino; no<br />
ingredient is off limits. Charring<br />
cauliflower steaks, gem hearts<br />
and entire blocks of feta over<br />
the hot coals of the barbecue<br />
and finishing with whatever<br />
assortment of fresh herbs,<br />
lemon and variations of spice<br />
we have to hand. It’s not about<br />
hours of endless labour in the<br />
kitchen, but quick, simple and<br />
flavourful dishes that keep us<br />
interested and excited about<br />
meal times.<br />
This salad ticks all the boxes<br />
and is one that reoccurs in our<br />
house summer after summer.<br />
Serve with barbecue charred<br />
sourdough, a rub of fresh garlic<br />
and a generous drizzle of oil.<br />
Candied & Golden<br />
Beet Salad with Baked<br />
Feta & Hot Turkish<br />
Pepper Flakes<br />
EF V DF GF T<br />
SERVES 4<br />
READY IN 25 MINS<br />
1 pack of feta 220g, left whole<br />
1-2 tsp Turkish pepper flakes (add<br />
depending on how much spice you like)<br />
several turns of black pepper<br />
zest of 1 lemon (keep lemon juice<br />
for dressing)<br />
glug of rapeseed oil<br />
6 fresh beetroot (candied, regular<br />
or golden), peeled and finely sliced<br />
on a mandolin<br />
½ bunch radishes, thoroughly washed<br />
and finely sliced on a mandolin<br />
1 small handful of parsley, finely sliced<br />
FOR THE DRESSING:<br />
juice of 1 lemon<br />
½ garlic clove<br />
½ tsp Dijon mustard<br />
splash of white wine vinegar<br />
½ tsp Turkish pepper flakes<br />
2-3 glugs of rapeseed oil or olive oil<br />
1 Begin by preheating your oven to<br />
190C/375F/Gas 5. Place your feta<br />
block on a non-stick baking tray and<br />
add the rapeseed oil, Turkish pepper<br />
flakes, black pepper and lemon zest.<br />
Bake for 12-15 minutes or until warm<br />
and crumbling.<br />
2 Next prepare the beetroot,<br />
radishes and parsley. Add all of the<br />
dressing ingredients together and<br />
whisk or place in a jar and shake<br />
until combined.<br />
3 Once the feta is cooked, crumble<br />
and combine with the fresh beetroot,<br />
radishes and parsley, drizzle the<br />
dressing and stir until everything<br />
is evenly coated. Add extra pepper<br />
flakes if you like spice and serve while<br />
the feta is still warm.<br />
For more recipes head to<br />
AnnaBarnettCooks.com or follow<br />
on Instagram @AnnaBarnettCooks<br />
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