Salt Baked Beetroot with Tabouleh and Yellow Pepper Sauce

Method

• 1

  Step 1

  Salt Bake
• 2

  Step 2

  Mix the flour, salt and water together to make a thick paste and wrap around a peeled beetroot and bake at 200c for 1 hour.
• 3

  Step 3

  Once cooked, crack open the hard salt crust and remove the beetroot
• 4

  Step 4

  Wrap in the filo pastry and put back in the oven for 10 mins
• 5

  Step 5

  Tabouleh
• 6

  Step 6

  Cover the Bulgar wheat with boiling water (just over the top) and leave until the water has absorbed.
• 7

  Step 7

  Finely slice the tomatoes and cucumbers before adding them to a sieve with some salt on top to draw the water out.
• 8

  Step 8

  Blend the mint, parsley and onion with olive oil until smooth.
• 9

  Step 9

  Mix the Bulgar wheat, tomatoes, cucumber and herb paste together.
• 10

  Step 10

  Yellow Pepper Sauce
• 11

  Step 11

  Chop the yellow peppers into small cubes and cook on high with a little bit of olive oil.
• 12

  Step 12

  Once browned add the garlic, pepper and turmeric for 1 minute.
• 13

  Step 13

  Then add the white wine. Once the wine has reduced by two thirds, blend until smooth.
• 14

  Step 14

  Serve the dish with a small salad of fresh leaves and a beef tomato.