Bring a saucepan of water to the boil. Top, tail and peel the beetroot and slice into 1cm-ish chunks. Steam over the hot water for about 15 mins, or until tender.
Bring a griddle pan to a medium-high heat. Slice the cucumber into long quarters. Coat with 1 tsp of oil and season. Griddle for 5-6 mins, until charred on all sides. Cut into bite-sized pieces.
Make the dressing by zesting the lime and adding to a small bowl along with the juice. Peel and finely grate the ginger and add to the lime. Stir in the tamarind paste, 1 tsp of olive oil and a little seasoning.
Halve the cherry tomatoes. Wash and shred the lettuce.
Mix the beetroot, cucumber, tomatoes and lettuce together in a large bowl. Spoon over the dressing and toss well.
Pile the salad onto plates or shallow bowls. Tear up some of the coriander leaves and sprinkle over the top.
It is easy to tailor the dressing in this salad to just how you like it. Like things a little spicy? Chop in a chilli or two. Got some coriander seeds? Crush them up and stir through.