Bring up the dough around each beetroot to cover it entirely, making sure you have no gaps. Cut into pieces large enough to wrap around each beetroot. Once the dough has rested, roll it out to the thickness of a pound coin.Remove from the bowl and wrap the dough in cling film, setting it aside to rest for one hour. Using an electric stand mixer, add the flour and salt then add the egg whites and water mix into a firm dough.500g mixed raw beetroot, washed (you could use golden, candied or regular, whatever you like).
Salt-baked beetroot with feta, pomegranate and rocket salad Slice the pork chops and lay over the salad, serving while the pork is still warm. Add the blue cheese, pine nuts, olives, celery and spinach leaves, and toss together in the warm dressing. Quickly stir in the chicory leaves and remove from the heat, then place these to a large bowl. Add the remaining oil and the sherry vinegar. Once rested, pour any juices from the plate back into the frying pan and bring to the boil.Remove from the heat and set the chops on a plate, with another plate on top to cover, and leave to rest for eight minutes. Preheat a frying pan over medium heat, add the marinaded chops and fry for four minutes each side.Spread this all over the chops and pop them in the fridge for one hour or so – the longer the better. Combine 3 tbsp of the olive oil with the garlic, paprika, salt and rosemary in a bowl and whisk lightly.4 large handfuls of baby spinach leaves.The meat could also be cooked on the BBQ. A mix of sweet and bitter flavours, and crunchy textures that are perfect for a hot summer’s day.
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