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Something crunchy, something sharp, something sweet: Sam and Sam Clark’s autumn meze recipes | Autumn food and drink | The Guardian
A plate of seasonal flavours and colours – tabbouleh, apple, beetroot, minty yoghurt, oyster mushrooms
Rezept
Zubereitungszeit ca. 15 MinutenVorbereitung ca. 15 Minuten
Zutaten:
- 5tbsp sweet aged red-wine vinegar (we use Forum’s cabernet sauvignon vinegar), or good red-wine vinegar sweetened with a pinch of sugar
- 2tbsp extra-virgin olive oil
- Salt and black pepper
- 250g raw beetroot peeled and coarsely grated
- 1 large granny smith apple unpeeled, quartered, cored and cut into very thin matchsticks
- 2tbsp thinly shredded mint leaves
- 50g toasted lightly walnuts sliced
Arbeitsschritte:
- In a small bowl, whisk the vinegar and olive oil, season to taste and set aside.
- Mix the beetroot and apple in a large bowl with half the shredded mint and half the walnuts, pour on the dressing and toss gently.
- Check for seasoning, then serve with the remaining mint and walnuts scattered on top.
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