Goes with: beef and lamb; tuna; grilled haloumi.
INGREDIENTS
500 grams cooked beetroot, diced
2 tablespoons olive oil
1 small red onion, thinly sliced
½ teaspoon each ground ginger, cumin and cinnamon
1 clove garlic, crushed
2 tablespoons water
1 tablespoon pomegranate molasses
sea salt and freshly ground pepper
50 grams firm feta, crumbled
¼ cup mint leaves
METHOD
Put the olive oil, onion, spices and the garlic in a saucepan with a good pinch of salt. Cook for 1 minute then add the water. Cover and cook until the onion is tender. Stir in the pomegranate molasses and beetroot and season. Cool.
To serve: Place the salsa on a serving plate and top with the feta and mint. Makes about 2 cups
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!