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Beetroot, Wasabi, Feta and Pine Nut Salad

This dish makes a great summer, or early autumn, meal. It is delicious and also surprisingly filling, with the chickpeas, feta and pine nuts all playing a part. The wasabi is there to season the dish, not to overpower it. So even if you are not a fan, do try it!

SERVES 4 | PREP TIME: 25 MINUTES | COOKING TIME: 1 HOUR

100g pine nuts

500g cooked beetroot

100g tinned chickpeas, drained, rinsed and roughly chopped

100g lamb’s lettuce

200g feta

2 slices of sourdough (about 100g), gently toasted then torn

sea salt and freshly ground black pepper

FOR THE DRESSING

½ tsp wasabi paste

50ml olive oil

1 tbsp rice wine vinegar

1 Preheat the oven to 210°C/190°C fan/gas 7.

2 Place the pine nuts on a baking tray and toast in the oven for 8–10 minutes, shaking halfway through, until a deep golden colour.

3 Slice the beetroot into large chunks and lay them on a platter. Scatter the chopped chickpeas on top, followed by the lamb’s lettuce. Crumble the feta on top, then add the pine nuts and a generous grind of black pepper. Finish with the torn sourdough pieces.

4 For the dressing, whisk everything together in a bowl, season with salt, then drizzle over the top of the salad. Serve immediately.