The Joyful Home Cook by Rosie Birkett

Author:Rosie Birkett
Language: eng
Format: epub
Publisher: HarpercollinsPublishers
Published: 2019-04-04T00:00:00+00:00

2 small or medium beetroots (use golden or candy-striped beetroots if you can find them), scrubbed

120g pearl barley, spelt or cracked freekeh, soaked in water for 2 hours (or 30 minutes if you’re short on time)

2 tbsp lemon juice or raw apple cider vinegar

1 shallot, diced

3–4 tbsp extra-virgin olive oil or rapeseed oil, plus extra for drizzling

1 tsp honey

1 head radicchio (pink, castelfranco or red)

1 tbsp dill fronds, plus extra to garnish

1 tbsp flat-leaf parsley leaves, plus extra to garnish

15g Pink Peppercorn-pickled Gooseberries (see here)

200g Cured Smoked Sea Trout (see here)

sea salt and freshly ground black pepper

2 tbsp Savoury Granola (see here), to serve (optional)

Preheat the oven to 240°C/220°C fan/gas 8 or its highest setting.

Place each beetroot on a piece of foil big enough to enclose it, drizzle with a little olive or rapeseed oil to coat and season with salt. Wrap the beetroots in the foil and roast in the oven on a baking tray for 1–1½ hours, until they are tender all the way through. You’ll know they’re done when a skewer inserted into a beetroot can be pulled out with no resistance. Remove the beetroot from the oven and leave until cool enough to handle, then rub off the skins with kitchen paper or the back of a teaspoon and cut them into wedges. You can roast the beetroot in advance.

Drain the grains and cook them in plenty of boiling salted water according to packet instructions, or until just tender. Drain and return to the pan.

Whisk the lemon juice or vinegar in a bowl with a pinch of salt and taste. If it’s still unpalatably sharp, add a little more salt. Season with black pepper. Add the shallot and allow to sit for a few minutes, then whisk in the oil and honey, tasting as you go. Stop when you’re happy, then pour just under half of the dressing onto the grains and stir to coat.

Peel any floppy or scruffy outer leaves from the radicchio and discard, then remove about eight of the nice, firm outer leaves, rip any really big ones in half, and place them in a bowl. Slice the remaining radicchio leaves and add them to the bowl. Add the herbs, beetroot wedges and pickled gooseberries and flake in the smoked fish. Lightly tumble together to combine, then dress with enough of the remaining dressing to just coat everything – be careful here as you don’t want soggy salad.

Scatter the grains onto a platter and top with the dressed salad. Garnish with extra herbs and some savoury granola (if you like).

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