Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
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Dill-Soused Feta with Beetroot, Cucumber, Apple and Watercress
Introduction
If you’re using a charcoal barbecue, this dish is perfect to make towards the end – tip your beetroot cubes into a foil packet with lemon, lay them directly on the coals, and let them cook. Of course, you could also pop your foil packet into the oven and have this as an accompanying salad to your barbecue – I find the combination of sweet apple, beetroot, cucumber and feta mildly addictive.
Ingredients
| beetroot, peeled and cut into 1½cm chunks | |
| sea salt flakes | |
| freshly ground black pepper | |
| olive oil | |
| lemon, juice only | |
| apple, cut into 1½cm chunks | |
| cucumber, cut into 1½cm chunks | |
| watercress | |
| good feta cheese | |
| fresh dill, chopped | |
| For the dressing: | |
| extra virgin olive oil | |
| lemon, juice only | |
| sea salt flakes | |
| freshly ground black pepper |
Preview
This recipe is a preview
Buy The Green Barbecue for the full recipe, and more great recipes from Rukmini Iyer
From the book
The Green Barbecue
A fresh perspective on meat-free summertime meals
With flavour-packed recipes for outdoor and indoor cooking
From hearty vegan burgers to vibrant, refreshing salads
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