This salad is packed with flavour and spice. With rosemary, thyme, cumin, margoram and more - this salad will have you coming back for more.
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.
Place the buffalo milk into a saucepan and bring to the boil, without stirring.
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.
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.
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.
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.
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.
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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