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Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.

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The Green Barbecue

Buy The Green Barbecue for the full recipe, and more great recipes from Rukmini Iyer

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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.

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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

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From the book: The Green Barbecue

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