Charlock, Beetroot and Mozzarella Salad
We’re often intrigued by unusual ingredients we find at markets and whilst moseying around the Sidings last weekend we saw some pretty little yellow flowers bagged up alongside the vegetables. ‘Wild Charlock Flowers’ the label read, “nice on salads” we were helpfully informed. We picked up a bag and started thinking about how they would look on top of a nice simple salad. Not only do these flowers look sweet but they have a lovely mustardy peppery taste too and smell slightly of cabbage (they do come from the cabbage family after all). They also happen to be known as wild mustard. For this reason we’ve paired them up with beetroot and mozzarella, sweet and creamy flavours to offset the pepperiness of the charlock. It’s a colourful and simple dish that is pleasing on the eyes and tastebuds.
Author: The Hungry Bears' Blog
Recipe type: Side
- Fill a pan with water and bring to the boil. Place you beetroot in the water and cook with the lid on for 40 minutes until tender.
- While the beetroot cooks halve the hazelnuts and in a frying pan toast the nuts on a medium heat until they begin to turn golden brown and start to smell toasted, then remove from the heat.
- When the beetroot has cooked remove from the water and allow to cool. When cold peel the outer skin from the beetroot and slice into thick slices. The mozzarella balls can also be cut into thick slices as well.
- On a flat serving plate or board start by placing a layer of fresh rocket on top. Next begin to layer the beetroot and mozzarella alternately. To finish wash the charlock flowers and lay over the top of the beetroot and mozzarella. Drizzle the honey and oil over the salad and scatter with the toasted hazelnuts.