Lamb cooked with tomatoes & aromatic spices
This is called Kashmiri tamatari ghosht and is a traditional favourite, especially served with Indian bread and
basmati rice
Roasted beets, plum & pecan salad
serves 3 - 4, as a side
Easy
Prep:
Cook:
The earthiness of beetroot complements the sweet yet tart plums and toasted pecans in this side salad. Pair with lamb for an autumnal feast
Skip to ingredients
- 4 large beetroot(about 500g), peeled, ends trimmed and spiralized into thick noodles
- 1 tbsp olive oil
- 4 ripe plums(about 200g), cut into wedges
- 60g pecanstoasted and roughly chopped
- 1 small pack mintleaves picked, some reserved for garnish
For the dressing
- 1 ½ tbsp extra virgin olive oil
- ½ tbsp red wine vinegar
- ½ tbsp pomegranate molasses
Nutrition: per serving (4)
- kcal246
- fat18g
- saturates2g
- carbs14g
- sugars13g
- fibre6g
- protein42g
- salt0.2g
Method
step 1
Heat oven to 200C/180C fan/gas 6.Toss the spiralized beetroot in the olive oil and some seasoning in a roasting tin then spread out into an even layer. Roast for 15 mins until tender.
step 2
While the beetroot is roasting, combine the dressing ingredients together in a jug with a little seasoning.
step 3
To assemble the salad, toss the rest of the ingredients in the roasting tin with the cooked beetroot and dressing. Serve on a sharing platter, garnished with a few reserved mint leaves.
