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Beetroot salad | House & Garden

Michael Sinclair















Ingredients


5 large beetroot
1tbsp Dijon mustard
1tbsp wholegrain mustard
2tbsp thick Greek yogurt
1 garlic clove, peeled and crushed
1tsp honey
1/2 lemon, juiced
50ml extra-virgin olive oil
50g walnuts
Bunch of dill



















Method


Scrub the beetroot with a vegetable brush and remove the stalks.Boil whole in a medium saucepan for 45 minutes to 1 hour (test with a knife to check they are cooked through).
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Beetroot, potato and shallot salad


















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Endive salad with charred leeks and thyme oil


















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Warm puy lentil, cherry tomato and halloumi salad












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Rice salad with radish, spring onion and avocado








Sybil Kapoor






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Chicken Salad with Cucumber, Chilli & Ginger
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Potato salad recipe | House & Garden

Yield
4


Cooking time
25 mins


Preparation time
10 mins










































IngredientsPotato salad; there are so many ways to make one but this potato salad recipe has a summery, seasonal twist: new potatoes, fresh asparagus, mint and feta cheese.Best of all, it takes just over 30 minutes to make and is a lovely healthy option for a side or starter.
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Tuna salad recipe with potato and anchovy

Yield
Serves 4-6


Cooking time
10 mins


Preparation time
10 mins




























Andrew Montgomery















Ingredients


1kg new or other small potatoes, chopped or halved
400g tinned tuna in olive oil (drained), or cooked fresh tuna, broken into bite-size pieces
25g anchovy fillets (about 10), shredded
4-5 thick spring onions, sliced
Handful chopped cooked green beans or asparagus (optional)
Extra-virgin olive oil, to drizzle
Red-wine vinegar, to drizzle
2-3 hard-boiled eggs, sliced



















Method


Put the potatoes into a pan of water, bring to the boil and cook for 10 minutes until they are tender but still holding their shape.Drain and set aside in a large bowl to cool.