beetroot and tortilla fattoush salad

Summer salads are my favourite. Fresh vegetables and lettuce combined with a bit of bread, or in this case toasted tortilla wraps, make the best summer lunch. I was drawn to this recipe because it ingeniously uses leftover tortilla wraps (does anyone else have trouble using up tesco’s 8 wraps before they go stale?) and fresh beetroot, which is a super healthy late summer vegetable that can be found in abundance in farmer’s markets and vegetable patches. Unfortunately, raw beetroot seems to be a little harder to find in supermarkets in the UK, perhaps because its not the most popular root vegetable. Nevertheless, this salad makes cheap iceberg interesting, uses up leftover tortilla wraps and would work great as part of a picnic lunch if you keep the tortilla chips, yoghurt and dressing in separate containers until you’re ready to eat. (If its hot I would leave out the yoghurt altogether).


Serves 4-6 as part of a meal
Assuming you have honey, olive oil and fresh herbs handy, this dish will set you back less than £5 for 4-6 servings

Ingredients

  • 3/4 large flour tortillas/wraps (stale wraps work well)
  • 2-3 uncooked beetroot (~250g)
  • 1/2 head of iceberg lettuce
  • 200g cherry tomatoes
  • 1 cucumber
  • 1 lemon
  • 1 tsp honey
  • 3 tbsp olive oil
  • Salt and pepper
  • 500g Greek Yoghurt (optional)
  • Handful fresh parsley or coriander (optional)

Instructions

  1. Heat the oven to 180 C
  2. Use scissors to cut the tortillas into little triangles, spread them out on a baking tray and put in the oven for 10-15 minutes until golden and crispy
  3. Trim the leaves and ends off the beetroot, peel and grate coarsely. Using rubber gloves while you do this will prevent your hands from staining bright pink. Also avoid wearing nice/white clothes as beetroot will stain practically everything.
  4. Finely chop the iceberg, cut the cherry tomatoes in half and cut the cucumber in half lengthwise, scoop out the seeds with a spoon and slice the cucumber into little half-moons.
  5. Put the grated beetroot, lettuce, tomatoes and cucumber into a bowl. Add some chopped parsley or coriander if you wish.
  6. To make the dressing squeeze the juice from the lemon into a bowl, then add the olive oil, honey and some salt and pepper
  7. Top the salad with the tortilla chips, dressing and yoghurt and enjoy!

Adapted from BBC Good Food Vegetarian Summer 2013 magazine

– Kasia