Balsamic Beetroot & Chickpea Salad with Mint






Balsamic Beetroot & Chickpea Salad with Mint

Ingredients

5 fresh Beetroot
3 cups chickpeas
handful of mint
3 tbsp balsamic vinegar
4 tbsp olive oil
freshly ground black pepper


Method

Cook the beetroot with the skins on for 15 - 20 minutes in a pressure cooker depending on size, alternatively you could roast them. Leave to cool and then peel and slice.

Mix up the vinegar and olive oil and season. Chop the mint and add it to the dressing, leaving aside a little mint to garnish.

Toss the beetroot and chickpeas with the dressing.

Serves 2  (4 as a side dish)



The mint and the beetroot go together heavenly. I will definitely be making this again.

We had our salad with pitta bread and some hummus. Outdoors, in the sun...... :)


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Jamies Blackened Potatoes





















I scribbled this recipe down a few months ago whilst watching Jamie Oliver on tv. So I neither know the correct recipe or the title of this dish, but I can tell you that this potato and onion dish is so tasty.

The potatoes look burnt, but they are actually just coloured by balsamic vinegar.

Now, I am going to let you have a glimpse into my messy world of scribbling recipes down. Those with a squeamish nature, may want to turn away!

Jamie's Blackened Potatoes















And for those of you who cannot decipher that, here it is.

1/3 pack butter,
1/2 cup olive oil
4 bay leaves
a few stalks of rosemary
a few red onions, peeled and cut in half
6 potatoes, cut into wedges
1 clove of garlic, halved and bashed
1/2 bottle balsamic vinegar
1 glass of red wine
salt & pepper to season


On the cooker, heat a deep roasting tray, add the butter, oil, rosemary and bay leaves. The herbs will flavour the fat. When the fat is hot, add the potatoes, red onions and garlic. Season with salt & pepper and give a good mix through. Slosh in about half a bottle of cheap balsamic vinegar.























Cook for one hour in a hot oven. Toss ingredients occasionally. Lose the fat and add a glass of wine. Squash the cloves out of their skins and mix back in. Put back in oven and cook until potatoes are dark and caramelised.

These come out very dark, but don't worry, this is how they should be.

Serves 4 - 6

I served my blackened potatoes with little balsamic tomato & basil puff pastry tarts and carrots tossed in a little butter and coriander.



















It was a really lovely family meal. Thanks Jamie!
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