Lamb kofte and tandoori style chicken kebabs
Saturday, 4 May 2013
Wednesday, 1 May 2013
beetroot, fennel and walnut salad
ingredients
(serves 4 as a side dish)
- a small handful of walnuts
- 1/2 a bulb of fennel
- 2 boiled beetroot
- fresh mint
- red wine vinegar
- extra virgin olive oil
- salt and pepper
- cut all the ingredients to size
- whisk the vinegar and oil to emulsify
- slice (rather than chop) the mint
- combine the beetroot, fennel, walnuts and mint
- toss in the dressing
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