This features one of my favourite fruits, figs, which I remember picking as a child. It’s important to scatter each ingredient evenly over the beetroot slices when putting this together so that everyone gets a good selection of the different flavours. If you can’t find figs, use roasted pears, peaches or apricots.
SERVES 6
a generous knob of butter
1 tsp caster sugar
2 just-ripe figs, each cut into 6-8 wedges
500g cooked beetroot, thinly sliced
125g red and yellow cherry tomatoes, halved
100g feta, crumbled
2 tbsp toasted sesame seeds
3 tbsp olive oil
2 tbsp cider vinegar
1 tsp runny honey
paprika, to season
small handful of small mint leaves, to serve
- Melt the butter in a frying pan and sprinkle over the sugar. As soon as the butter has stopped foaming, carefully lay the fig wedges in the butter and cook for 1-2 minutes on each side until just golden.
- Take the slices of beetroot and arrange them on a large platter, with each slice slightly overlapping the next. I find it easier to start by laying the slices on the outer edge of the platter and then work in so that they’re all lying on top of one another.
- Place the cherry tomatoes over the beetroot slices, then scatter over the feta. You can do this with your hands or use a spoon, if you prefer. Sprinkle the sesame seeds over the top.
- Whisk the olive oil, vinegar and honey together and spoon over the top, then season with paprika.
- I like to sprinkle this on the feta so the white of the cheese is highlighted by the red spice. Finally, arrange the mint leaves on top and serve.