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Asian Aromatic Base
Asian Miso Base
Beef Flavoured Vegan Stock Mix
Beef Glace
Beef Gravy Mix
Beef Stock Mix
Cheese Stock Mix
Chicken Flavoured Vegan Stock Mix
Chicken Gravy Mix
Chicken Stock Mix
Classic Béchamel Sauce Mix
Crème Anglaise
Dark Mexican Style Seasoning
Fish Stock Mix
Game Glace
Instant Gravy
Jalfrezi Seasoning
Keralan Style Seasoning
Korma Seasoning
Lamb Flavoured Vegan Stock Mix
Lamb Glace
Lamb Stock Mix
Light Vegetable Stock Mix
Lobster Glace
Lobster Sauce
Mushroom Stock Mix
Peanut Free Satay Style Seasoning
Peppercorn Sauce
Premier Chicken Jus
Premier Lamb Jus
Premier Red Wine Jus
Premier Rich Vegetable Jus
Premier Veal Jus
Rogan Josh Seasoning
Savoury Gravy Mix
Signature Beef Jus
Signature Chicken Stock Reduction
Signature Hollandaise Sauce
Signature Red Wine Jus
South Indian Style Seasoning
Spicy Persian Style Seasoning
Tikka Seasoning
Turkey Stock Mix
Veal Glace
Vegetable Mirepoix Glace
Vegetable Stock Mix
Wild Mushroom Glace
Wild Mushroom Sauce
Zesty Chermoula Style Seasoning
Cucumber, Chilli, Beetroot & Ricotta Salad
PREP TIME: 10 mins
COOKING TIME: 10 mins
SERVES: 10
WARNING: Please ALWAYS check the allergens on the packaging of any other ingredients you use to make our recipes.
NUTRIENTS PER 100G:
Energy199kcal
Fat19g
Saturates4.2g
Sugar3.3g
Salt0.26g
Ingredients...
400g cooked beetroot, cut into small chunks
20g Street Food Chef Chermoula Seasoning
250ml olive oil
Salt to taste
500g ricotta cheese
15g basil, finely chopped
15g tarragon, finely chopped
15g mint, finely chopped
40g green chilli, finely chopped
10g garlic, peeled & chopped
300g cucumber, halved & seeded removed
40ml lime juice
60ml red wine vinegar
Method...
1. Preheat an oven to 180°c
2. Mix the Street Food Chef Chermoula Seasoning with 50ml olive oil to make a paste. Mix the pasta over the beetroot & place in the oven for 10 minutes, then remove & allow to cool.
3. Empty the ricotta into a bowl & using a fork, beat in 120ml olive oil, the herbs, garlic & half the chilli, season with salt to taste.
4. Slice the cucumbers into 5mm half moon shapes. Divide the lime juice, vinegar & remaining oil between 2 bowls. Toss the cucumber in one & the beetroot in the other. Season both with salt.
5. Now spread the ricotta across a big plate, place the beetroot on top, then the cucumber. Drizzle over any remaining dressing & sprinkle over the chilli. Serve.
