VEGETARIAN RECIPE
Fire Veggie Rainbow Salad with Goat Feta
This is how I like to do salads — charred, smoky, and full of soul. I hang beets, carrots, scallions, and corn over the fire until they’re tender and sweet, then slice them into a bed of greens with goat’s feta and a smoky balsamic dressing. It’s the kind of dish that looks like art and tastes like home.
Ingredients
4 bunches medium red beets (beetroot)
4 bunches medium carrots
4 bunches scallions (spring onions)
8 cobs of corn
Salad leaves, to serve
Goat feta, to serve
Balsamic dressing:
2 cups good quality balsamic vinegar
8 garlic cloves, crushed
1 cup extra virgin olive oil
Sea salt and freshly ground black pepper
Equipment:
Fire pit, tripod
- Serves 15 -
HOW TO MAKE IT
Light your fire and let it burn down for about 1 hour or until you obtain a medium heat. Build a tripod 8 in (20 cm) above the coals.
String the vegetables up using butcher’s string or garden wire. Hang the beets from the tripod and cook for 1 hour, then hang the carrots and scallions and cook with the beets for another 2–3 hours, until tender.
Meanwhile, make the dressing. Combine the balsamic vinegar and garlic in a saucepan and bring to the boil on a grill plate placed over the fire. Boil for about 15 minutes or until the strong vinegar flavor mellows and the liquid has reduced by half. Allow the mixture to cool, then strain it into a bowl. Whisk in the olive oil and season with salt and pepper.
Peel and slice the veggies and arrange on a plate with your favorite salad leaves. Drizzle with some of the balsamic dressing, finish with a generous sprinkle of goat feta, and serve.
Reserve the remaining dressing for up to 3 days and serve with another meal.
