Pickled Beetroot, Feta and Dill Salad



Place the beetroots with the skins still on into a pan of water, season with salt, bring to the boil, then simmer for 40 minutes until tender. Once tender, drain and leave to cool before peeling and cutting into chunks, wedges or slices. Place the sliced beets into a small bowl with the red onion rings. In a saucepan add the water, vinegar, brown sugar, peppercorns, mustard seeds, bay and chilli flakes, bring to a simmer and stir until the sugar has dissolved. Pour over the beets and leave for an hour. Once ready, drain the beets. Arrange the lamb’s leaf and chicory into bowls, now add the beets, pickled red onion, feta cheese and walnuts.