Chargrilled Feta and Beetroot Salad
By MOB Kitchen
Published on 05 January 2022
MOB Kitchen is famous for bringing great value, easy-to-make meals to dinner tables across the UK and this dish definitely doesn’t disappoint. It takes about 40 minutes and whilst the beetroot cooks you can prep your dressing and grill your feta. It feeds four and keeps things simple yet tasty with pumpkin seeds, lime juice, garlic and chillies. If you’re looking for a light summer salad, this one’s a real hit. Time and servings
40 minsTotal time
4Servings
40 minsCooking time
Ingredients
- 4 tbsp of olive oil
- 500 g of cooked beetroot
- 2 garlic cloves, finely sliced
- 1 bunch of red chillies, finely chopped
- 200 g of feta
- 1 bunch of coriander, finely chopped
- 3 limes, zested and juiced
- 30 g of pumpkin seeds
Method
Step 1
Heat your oven to 200°C/180°C fan/gas 6. Drain the beetroot and place it on a baking tray lined with baking paper. Sprinkle with salt, then bake for 40 mins until charred on the outside.Step 2
Heat a frying pan on a low heat with a little olive oil. Add the garlic and chillies, then fry for a few mins until the oil has turned red and the garlic is just starting to turn golden. Tip into a bowl to cool.Step 3
Once cool, add the zest and juice of the limes. Add 3 tbsp of olive oil and season with salt and pepper, then whisk to combine.Step 4
Toast the pumpkin seeds in a dry frying pan until they just start to go golden and release their oils. Sprinkle with salt.Step 5
Heat a griddle pan over a medium-high heat. Place a square of baking parchment on the pan then pop the whole block of feta on top. Cook for 5 mins, then place another square of parchment on top and carefully turn it over. Cook it for another 5 mins on the other side.Step 6
Once the beetroot is cool enough to handle, quarter it and toss it with half the dressing and coriander.Step 7
Assembly time. Carefully place the feta in the centre of a plate and surround it with beetroot and your dressing.