This is a lovely summery salad that accompanies BBQ meats and fish equally well. It’s really quick and simple to put together but tastes aromatic from the fennel seed and zingy from the chilli. There is a very obvious nod to the greek and turkish food traditions here.

 

Ingredients (serves 4-6 as an accompaniement):
1 pack of pre-cooked beetroot, cut in 1cm cubes
200g of good quallity Feta cheese, cut into 1cm cubes
1tsp of fennel seeds, roasted and crushed
Half a red chilli (seeds taken out)
1 tblsp on sunflower seeds
A good handful of parsely
Extra Virgin Olive Oil
Freshly ground black pepper
Malden smoked sea salt
Method:
Cut the Feta into 1cm cubes and place in a serving bowl.
Cut the beetroot into 1cm cubes and add to the feta.
Toast the fennel seeds lightly in a dry pan, crush them in a pestle and mortar and add to the dish.
Finely chop the chilli and add.
Sprinkle over the sunflower seeds.
Finely chop the parsely and add.
Grind fresh black pepper and add the smoked sea salt to taste.
Add a lug of extra virgin olive oil and mix thoroughly.
Taste and adjust seasoning as required.
Tip:

Toasting the fennel seeds before crushing helps to release the beautiful oils in the seed and therefore add to the depth of flavour in the dish.
Store in an airtight container and this salad will last max two days in a fridge.