This salad is packed with flavour and spice. With rosemary, thyme, cumin, margoram and more - this salad will have you coming back for more. 


  • 5 raw beetroot, tops on

  • 2 litres/31/2 pt buffalo milk

  • 50ml/2floz lemon juice

  • 90ml/31/2 floz extra virgin olive oil

  • 1/2 baguette, cut into small chunks

  • 2 sprigs rosemary, leaves picked

  • 2 sprigs thyme, leaves picked

  • 1 tsp cumin seeds

  • 2 tbsp sherry vinegar

  • 1 tbsp tarragon leaves

  • 1 tbsp oregano leaves, plus extra for garnish

  • 1 tbsp margoram leaves

  • 1 tbsp flat leaf parsley leaves

  • 4 sprigs oil seed rape

  • 4 sprigs dill


  • 1.

    Cut the leaves from the tops of the beetroot and set aside. Place the beetroot in a saucepan half filled with water, bring to the boil and simmer for 30-45 minutes until tender when pierced with a knife. Set aside to cool.

  • 2.

    Place the buffalo milk into a saucepan and bring to the boil, without stirring.

  • 3.

    When it is just about to boil whisk in the lemon juice – you will immediately see a reaction as the milk solidifies and separates into curds and whey.

  • 4.

    Carefully pour through a sieve set over a bowl and allow to drain for 5 minutes. The longer you leave it to strain, the more solid a cheese you will get.

  • 5.

    Heat a frying pan until hot, add 50ml/2floz of the olive oil and the bread. Add the rosemary and thyme and fry until golden brown and just crispy. Tip straight into a bowl, along with the oil and sherry vinegar.

  • 6.

    Add 2 tablespoon of the oil to the pan, add the cumin and beetroot tops and cook until just wilted then add to the croutons.

  • 7.

    Peel the beetroot, cut into chunks and add to the bowl along with the herbs and mix well. Season with salt and black pepper then spoon onto serving plates.

  • 8.

    Top with spoonfuls of the curd, a drizzle of olive oil, and the sprigs of oregano, oil seed rape and dill.

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