Beetroot fig and feta salad recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Beetroot fig and feta salad recipe By You Magazine - February 23, 2018 This features one of my favourite fruits, figs, which I remember picking as a child. It’s important to scatter each ingredient evenly over the beetroot slices when putting this together so that everyone gets a good selection of the different flavours. If you can’t find figs, use roasted pears, peaches or apricots. Phillipa Langley SERVES 6 a generous knob of butter 1 tsp caster sugar 2 just-ripe figs, each cut into 6-8 wedges 500g cooked beetroot, thinly sliced 125g red and yellow cherry tomatoes, halved 100g feta, crumbled 2 tbsp toasted sesame seeds 3 tbsp olive oil 2 tbsp cider vinegar 1 tsp runny honey paprika, to season small handful of small mint leaves, to serve 1. Melt the butter in a frying pan and sprinkle over the sugar. As soon as the butter has stopped foaming, carefully lay the fig wedges in the butter and cook for 1-2 minutes on each side until just golden. 2. Take the slices of beetroot and arrange them on a large platter, with each slice slightly overlapping the next. I find it easier to start by laying the slices on the outer edge of the platter and then work in so that they’re all lying on top of one another. 3. Place the cherry tomatoes over the beetroot slices, then scatter over the feta. You can do this with your hands or use a spoon, if you prefer. Sprinkle the sesame seeds over the top. 4. Whisk the olive oil, vinegar and honey together and spoon over the top, then season with paprika. I like to sprinkle this on the feta so the white of the cheese is highlighted by the red spice. Finally, arrange the mint leaves on top and serve. GET 20 PER CENT OFF TONY’S BOOK Recipe from Feasts from the Middle East by Tony Kitous, founder of Comptoir Libanais restaurants and delis, to be published on 8 March by HQ, price £20. Tony grew up in Algeria, with a love of home cooking and the food culture of his homeland. In the book he shares the flavour-packed, affordable dishes he loves the most (many inspired by his mum Zohra and by family memories), ranging from easy morning meals to grand dinners with friends. To order a copy for £16 until 11 March, visit you-bookshop.co.uk or call 0844 571 0640; p&p is free on orders over £15. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved