Skye Gyngell’s salad of beetroot, tomatoes, goat’s curd and radicchio

Serves 4

For the basil oil

• 2 tbsp red wine vinegar
• 50g extra virgin olive oil
• 200g baby broad beans
• 8 radicchio leaves
• 8 little gem lettuce leaves
• 0.5 lemon juice
• 0 ripe tomatoes
• 200g curd
• 2 tbsp black olives
• 0 small handful basil leaves
• 0 freshly ground black pepper

• 1 bunch basil
• 100g extra virgin olive oil

Step 1
Scrub the beetroot well under cool running water, then place in a saucepan and pour on enough water to cover.

Step 2
Add a good pinch of salt and bring to the boil over a medium heat.

Step 3
Lower the heat slightly and cook for about 35 minutes until just tender when pierced with a sharp knife.

Step 4
Once cooked, drain the beetroot and place in a bowl.

Step 5
Add the wine vinegar and about 2 tablespoons of the olive oil, season with salt and pepper and toss gently to coat the beetroot in the dressing.

Step 6
Set aside to macerate and cool.

Step 7
Blanch the broad beans in boiling water for 1 minute, then drain and refresh in cold water; drain well.

Step 8
Put the radicchio and lettuce leaves in another bowl.

Step 9
Dress with the lemon juice, remaining olive oil and some salt and pepper, and toss lightly using your hands.

Step 10
Slice the tomatoes or halve them if small.

Step 11
For the basil oil, pound the basil leaves using a pestle and mortar to bruise and break up, then gradually work in the olive oil – you will have a lovely sludgy sauce.

Step 12
To assemble, arrange the salad leaves on serving plates with the beetroot and tomatoes.

Step 13
Add the goat’s curd and scatter over the broad beans and the olives, if using.

Step 14
Spoon on the basil oil and finish with the basil leaves.

Step 15
Serve at once.

Step 16
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