Name: Beetroot and egg fattoush
Prep time: 35 min
Cook time: 40 min
Total time: 75 min
Yield: 6
Ingredients: 2 bunch (about 10) baby beetroots; 1 piece lebanese bread; 1 tablespoon vegetable or olive oil, plus 1/3 cup extra; 4 eggs, at room temperature; 1/4 cup lemon juice; 6 small red radishes, scrubbed, thinly sliced; 1 lebanese cucumber, peeled, coarsely chopped; 4 green onions, thinly sliced; 1/4 cup torn mint leaves; 1/2 cup torn flat-leaf parsley leaves; 1/2 teaspoon sumac, to sprinkle

Ingredients

2 bunch (about 10) baby beetroots

1 piece lebanese bread

1 tablespoon vegetable or olive oil, plus 1/3 cup extra

4 eggs, at room temperature

1/4 cup lemon juice

6 small red radishes, scrubbed, thinly sliced

1 lebanese cucumber, peeled, coarsely chopped

4 green onions, thinly sliced

1/4 cup torn mint leaves

1/2 cup torn flat-leaf parsley leaves

1/2 teaspoon sumac, to sprinkle

Method

1.Preheat oven to 180°C (160°C fan-forced). Trim beetroots, leaving 2cm of stem. Wash well, leaving skin on. Wrap beetroots individually in foil.

2.Place on a baking tray. Bake for 30-40 minutes or until tender. Cool slightly. Peel beetroots then cut in half (quarter if large).

3.Meanwhile, brush bread with oil; place on a baking tray. Bake on separate shelf for 8 minutes or until lightly browned and crisp. Cool; break into chunks

4.Place eggs in a small saucepan; cover with cold water. Bring to the boil over moderate heat, gently stirring (this helps center yolks). Boil, without stirring, for 5 minutes; drain. Cool slightly. Peel then cut into quarters.

5.Combine extra oil in a jar with juice; season. Shake to combine. Toss beetroot, radish, cucumber, onion, mint, parsley, bread and dressing in a large bowl. Serve fattoush topped with egg and sprinkled with sumac.

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Ingredients

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