Caramelised Plum, Rosemary & Beetroot Salad

Prep: 15 mins

Cook: 20 mins

Here’s a challenge: stop yourself eating the gooey, honeyed plums straight out of the pan, because paired with beetroot in this salad they shine brighter than the Majorcan sun.

This recipe is a:

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Ingredients you'll need

2 beetroot
3 plums
A handful of rosemary
2 tbsp honey
1 tbsp balsamic vinegar
1 lettuce
3 tbsp pumpkin seeds

From your kitchen

2 tbsp + 1 tsp olive oil
Sea salt and freshly ground pepper

You'll need

Pan
Colander
Frying pan
A couple of bowls

Step by step this way

1.
Peel the beetroot and slice into thin wedges. Steam in a colander over a pan half full of boiling water for 20 mins, or till tender.
2.
Halve the plums. Use a teaspoon to scoop out the stones. Strip the leaves from the rosemary and finely chop.
3.
Set a frying pan over a high heat. Add 1 tsp oil. Add the plum halves (cut-side down), the rosemary and 2 tsp honey. Fry for 2 mins. Turn and fry for 1 min. Tip onto a plate. Don’t worry if the plums are soft and jammy.
4.
Pour 1 tbsp balsamic vinegar into a bowl. Whisk in 2 tbsp oil and some seasoning.
5.
Slice the base from your lettuce. Separate and rinse the leaves. Tumble into a large bowl. Mix with half the dressing.
6.
Arrange the dressed lettuce leaves and beetroot on each plate. Add the plums. Scatter over the pumpkin seeds. Finish with the remaining dressing.

This recipe is from

Goat's Cheese & Lentil Salad

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