- 2 tsp olive oil
- Sea salt
- Freshly ground pepper
Bring a pan of water to the boil. Top, tail and peel the beetroot. Slice it into 1cm-ish chunks. Pop in a steamer basket or colander. Set over the pan of boiling water, cover and steam for about 15 mins, or till tender.
While the beetroot steams, heat a griddle pan over a medium-high heat. Slice the cucumber into long quarters. Toss with 1 tsp oil, salt and pepper. Griddle for 5-6 mins till charred on all sides. Cut into bite-sized pieces. Tip into a large bowl.
Make the dressing by zesting and juicing the lime into a small bowl. Peel and finely grate the ginger and add to the lime. Stir in the tamarind paste, 1 tsp olive oil and a little salt and pepper.
Halve the cherry tomatoes. Wash and shred the lettuce.
Mix the beetroot, cucumber, tomatoes and lettuce together in a large bowl. Add 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 to serve.
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.