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Cucumber, Chilli, Beetroot & Ricotta Salad
Essential Cuisine

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Cucumber, Chilli, Beetroot & Ricotta Salad

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.

This recipe features...

Zesty Chermoula Style Seasoning

Zesty Chermoula Style Seasoning

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From Garden To Kitchen Recipe Book

This recipe features in our Interactive Recipe Books

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Eat Street Recipe Book

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