Tom Kime’s colourful salad is a great vegetarian option for summer.
FOR THE DRESSING
a large handful of fresh oregano leaves
1 garlic clove
juice of 1½ lemons
4 tbsp extra-virgin olive oil
FOR THE SALAD
250g bunch asparagus, cut into 3cm lengths
400g beetroot, peeled & boiled
zest of 1 lemon
2 spring onions or spring garlic, finely sliced
100g salad leaves, washed
The day before: make the dressing. Put the oregano, a pinch of salt and the garlic into a food processor and pulse to a paste. Add the lemon juice and whizz until smooth. Stir in the olive oil and season – it should be sharp and a bit salty. Cover and chill.
Two hours before serving: bring a pan of salted water to the boil, add the asparagus and cook for 3 minutes. Drain and cool under the cold tap. Cover and keep cool.
Put the beetroot in a large bowl and toss with two thirds of the dressing. Add the lemon zest and spring onions or spring garlic, cover and keep at cool room temperature with the remaining dressing.
To serve: add the salad leaves to the beetroot and tear in the basil. Toss in the asparagus and season with freshly ground black pepper. Taste before adding salt as the cheese is quite salty. Mix lightly, so you don’t dye everything pink, then pile into a serving dish. Crumble over the cheese and pour the remaining dressing on top.