Summer downpour salad

Blimey, when the weather is miserable like this outside, I simply lose all my energy. Cooking is a pain and I just feel like ordering pizza and watching stupid programs on the telly… (only, I don’t have a telly)

When I was down at the market, it was all colourful and warm. I saw orange baby beets and red adult beets. Tomatoes like you never see at the supermarket: orange, red and even yellow and green! I just want to have all these colours on my plates. It’s one thing to feel lazy about cooking but I still want to eat well. I want sun in my plate!

I was thinking about the beetroot salad my Mum makes. It’s a very simple one with onions, a dash of olive oil and hard-boiled eggs over the top to lighten up the plate. She usually grates the beetroots but I’ll save myself the hassle and will just peel them off.


A variation on my Mum’s beetroot salad:

- A bunch of small orange beetroots
- A bunch of small red beetroots
- 1 big tomato (of any colour you like)
- 50g lamb’s lettuce
- 3 spring onions
- 8 quail eggs (either hard or soft-boiled)
- 3 tbsp parsley
- 3 tbsp olive oil
- Juice of ½ lemon
- 1 tsp Agave syrup
- Salt and Cumin, or a salt and cumin mix
- Pepper

Sprinkle your beetroots with some rock salt and wrap up beetroots in foil. Put in the oven for 40 minutes at 200°C.
When cooked through, leave to cool then peel.
For the seasoning, mix together the parsley, half an onion and the olive oil. Add to it the lemon juice, agave syrup and a bit of salt, cumin and pepper.

In a large dish, place you lettuce and the halved beetroots over it. Do the same with your quail eggs and the diced tomato. Pour your sauce over the top then sprinkle your finely chopped spring onions.

Look, it’s sunny again!