Salad story

BEETROOT AND FETA CHEESE SALAD

Ingredients

4 medium beetroots

60gm feta cheese

2 tbsp chopped parsley

Lemon vinaigrette

3 tbsp lemon juice

3 tbsp olive oil

2 garlic cloves, minced

½ tsp black pepper

½ tsp salt, or to taste

Method

Boil the beetroot on medium heat for 45 minutes, or until it can be easily pierced through with a knife. The skin will easily peel off. After removing the skin of the beetroots, chop the beetroot into cubes and do the same with the feta cheese.

Roughly chop the parsley. For the vinaigrette, mix all ingredients together in a bowl and whisk slightly. Combine beetroot, feta cheese, and parsley with the lemon vinaigrette and serve.

BABY POTATO AND PEAS SALAD

Ingredients

1 kg new potatoes

2 cups peas

3 tbsp sour cream

Handful of chopped parsley

Handful of chopped mint leaves

Zest of 1 lemon

2 tsp lemon juice

½ tsp salt

½ tsp black pepper

Method

Cook new potatoes in lightly salted boiling water for 15 to 20 minutes, until tender, and drain and cool completely. Peel the peas and boil them for 2 minutes in slightly salted water, and drain and cool completely. Mix potatoes and peas together and add the lemon juice, lemon zest, and sour cream. Season with salt and pepper. Mix in the chopped parsley and mint leaves and serve.

Photo: Sazzad Ibne Sayed

Food: Saria Saguaro