A Ukrainian inspired salad
This recipe has been directly inspired by a very delicious looking salad from Joe Woodhouse which we saw posted on instagram. We recreated it with what we had to hand so it’s a little different to Joe’s, but it was wonderfully tasty, especially eaten in the summer sunshine.
A fitting lunch indeed, for just as we were tucking into the salad the second half of the funds raised from our #CookforUkraine supper club have been passed on from the ticketing platform, and we’ve now passed these on to the DEC Ukraine Humanitarian Appeal. Praying and cooking for peace. If you make this salad please consider making a donation if you can.
Prep time: 15 mins
Cook time: 60 mins (mostly hands off)
This recipe serves 4.
Salad ingredients:
4-6 beetroots, depending on size
10-14 new potatoes, depending on size
8 free-range eggs
1 cup frozen peas
16 cornichons
2 heaped tbsp capers
4 spring onions
Large handful fresh dill
Creamy dressing ingredients:
2 tbsp cream cheese
2 tbsp mayo
½ tsp flakey sea salt
2 tbsp apple cider vinegar
Method:
Rinse the beetroot of any loose dirt and submerge in a generous amount of water. Place on a low/medium heat and bring to a gentle boil. Simmer for 30-45 minutes, or until tender yet retaining some bite. Drain the beetroots and allow the steam to billow off well.
While the beetroot is cooking, stir or blend together all the ingredients to make the dressing.
Rinse the saucepan, then add your new potatoes and a generous pinch of salt, and cover generously with cold water. Place on a low/medium heat and bring to a gentle boil. Simmer for 16-20 minutes, or until cooked through. Add the eggs for the final 7 minutes of simmering time; and add the peas for the final 2 minutes. Drain everything together.
Halve the potatoes almost immediately to allow them to dry out well from the inside, and peel the eggs under gently running cold water.
By now the beetroot will be cool enough to handle, so peel and dice into roughly 2 cm cubes.
Roughly chop the eggs, chop the potatoes into 2 cm cubes, chop the cornichons into small rounds, finely slice the spring onions, and chop the dill.
Mix everything together - don’t forget the peas in the colander! - along with your creamy dressing.
Serve warm and enjoy right away.