• TO DRINK: A fruity rosé complements the sweet earthiness of the beetroot

    Beetroot, fig and radish salad

    Serves: 6
    Cooking Time: 15 mins


    • 150g good-quality white chocolate
    • 50g almonds, toasted
    • a pinch of sea salt
    • 50ml olive oil
    • 25ml walnut oil
    • 45ml (3 tbsp) rice vinegar
    • 25ml honey
    • 5ml (1 tsp) miso paste
    • 12 garden radishes, sliced
    • 1 cup fresh mixed leaves – mint, mizuna, rocket
    • 6 medium beetroots, boiled, peeled and halved
    • 6 fresh figs, sliced
    • 30ml (2 tbsp) white sesame seeds, toasted



    Gently melt the chocolate and add the almonds. Spoon onto non-stick paper on a baking tray, sprinkle with salt and allow to set.


    Prepare a simple dressing by whisking together the olive oil, walnut oil, rice vinegar, honey and miso paste, and set aside.


    Combine the radishes, leaves, beetroot and figs in a large bowl and toss through the dressing.


    To serve, top with the toasted sesame seeds and slices of white chocolate almonds.