16th Jul 2014
Shaved beetroot, radish and grapefruit salad
Wine: 2013 Tapada de Villar Vinho Verde (£7.99, 10.5%, Marks & Spencer)
Vinho Verde tends to be more popular in Portugal than it is overseas, but I don't know why. When the sun's shining, there are few better wines to slate your thirst. This tangy, mineral, pear and peach-like blend of Loureiro, Arinto and Trajadura from the Quinta das Arcas is crisp, bone dry and slightly spritzy. It's great with this summer salad.
Ingredients 1 garlic clove, finely chopped 5 tbsp verjuice, or lime juice to taste 100g/31/2oz radishes 400g/14oz beetroots, peeled 1 pink grapefruit 1 tbsp sesame seeds (optional) 2 tbsp finely chopped dill leaves,plus extra for sprinkling sea salt and freshly ground black pepper Preparation Put the tahini, ginger and garlic in a bowl, then season to taste with salt. Slowly pour in the verjuice, whisking quickly as you pour. Set aside. You can prepare this dressing a day ahead to allow the flavours to develop, if you like Using a mandolin on the thinnest setting, slice the radishes, then the beetroots, keeping them separate until assembly. Alternatively, you can use a vegetable peeler or a knife to make thin slices. Arrange the slices on a large platter or in a shallow serving bowl Zest the grapefruit using a zester, removing only the coloured part of the peel and leaving the bitter white pith. If you don’t have a zester, use a vegetable peeler to peel, then finely chop the rind. Put the zest to one side. Peel away and discard any remaining peel and pith and cut the grapefruit into thin slices. Arrange the slices over the beetroots and radishes Sprinkle the zest over the salad and pour over the tahini dressing If using, toast the sesame seeds in a heavy-based pan over a medium heat for 1 minute until golden and fragrant, shaking the pan often. Sprinkle the sesame seeds and dill over the top of the salad and season to taste with pepper. Toss before serving and sprinkle with extra dill.