So the summer of salads has begun.
Mixed lettuce leaves
2 medium-sized beetroot
1/2 small red onion, sliced thinly
Rind of 1/4 of a preserved lemon, diced finely
2 tbsp chopped parsley
2 tbsp chopped coriander leaves
2 tbsp date vinegar
4 tbsp olive oil
Salt and pepper
Peel 2 medium sized beetroot and slice very thinly (we used red and gold beetroot). If using two colours, keep them separate as the colours will run together.
Blanch beetroot in boiling water for 3-4 minutes. Refresh in cold water and pat dry on paper towels.
Roast walnut pieces at 180C for 3-4 minutes. Mix 1/4 cup sugar with 1/4 cup of water. Cook walnuts in syrup on low heat until most of the liquid dissolves. Allow to cool and then break into small pieces.
Place lettuce on plate, then add beetroot slices on top, then onion slices , walnut and crumbled feta.
Add chopped leaves. Mix date vinegar and oil and drizzle over the top.
Drizzle with pomegranate syrup and add salt and pepper.
We served the salad with deep-fried Moroccan fish balls, yoghurt and harissa.