Lynher Dairies

Roasted beetroot and Wild Garlic Yarg salad

Britain’s top chefs often reach for Yarg

Our thanks to the excellent Paul Bates of Oxbo Bankside for this delicious and easy salad (which we have rather simplified).

Small assorted cooked beetroot
1 pomegranate
100g Wild Garlic Yarg
3 dessertspoons pomegranate molasses
2 dessertspoons sherry vinegar
2 dessertspoons rape seed oil
75g of wild rocket and other baby leaves
50g baba ganoush (smoked aubergine and yogurt)
Salt and pepper

Cut the cheese into 1cm dice – don’t remove the outer wild garlic leaves (this is part of the reason for using it!)
Mix pomegranate molasses, vinegar and oil to form a dressing
Remove the pomegranate from the skin, retain the seeds
Cut the beetroot into wedges and cubes, toss in the dressing, season with salt and pepper, place on the plate, dot dressing on the plate, add baba ganoush, cheese, pomegranate and leaves.


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