Ingredients

• 5 whole raw beetroot
• tops and leaves left on
• 2 litres/3½ pints buffalo milk (available from delicatessens and specialist suppliers)
• 50ml/2fl oz lemon juice
• 6 tbsp extra virgin olive oil
• ½ baguette
• cut into small cubes
• 2 sprigs fresh rosemary
• leaves only
• 2 sprigs fresh thyme
• leaves only
• 2 tbsp sherry vinegar
• 1 tsp cumin seeds
• 1 tbsp fresh tarragon leaves
• 1 tbsp fresh oregano leaves
• plus extra whole sprigs
• to garnish
• 1 tbsp fresh marjoram leaves
• 1 tbsp flatleaf parsley leaves
• salt and freshly ground black pepper
• 4 sprigs oilseed rape (optional)
• 4 sprigs fresh dill
• leaves only

Directions

• Cut the leaves from the tops of the beetroot and set aside.
• Half-fill a saucepan with water
• then add the whole beetroot and bring the water to the boil. Reduce the heat until the water is simmering
• then simmer for 30-45 minutes
• or until the beetroot are tender when pierced with the point of a knife. Drain well and set aside to cool.
• Meanwhile
• bring the buffalo milk to the boil in a separate saucepan
• without stirring. When the milk is just coming to the boil
• whisk in the lemon juice – you will immediately see a reaction as the milk solidifies and separates into curds and whey.
• Carefully strain the buffalo milk curds and whey through a sieve suspended over a large bowl. Set aside to drain for 5 minutes - the longer you leave it to strain
• the more solid a cheese it will become. Once strained
• chill the solid curd cheese in the fridge until needed (discard the liquid whey).
• Heat half the olive oil in a frying pan over a medium heat. When the oil is hot
• add the bread cubes
• rosemary and thyme leaves and fry
• stirring well
• until the bread is golden-brown and crisp. Transfer the pan contents to a bowl
• then drizzle over the remaining olive oil and all of the sherry vinegar.
• Add the cumin seeds and reserved beetroot leaves to the pan used to cook the bread and stir-fry until the beetroot leaves have just wilted. Add the pan contents to the bowl with the bread cubes.
• When the beetroot are cool enough to handle
• cut them into chunks and add them to the bowl containing the bread cubes. Mix in the remaining herbs and season
• to taste
• with salt and freshly ground black pepper.
• To serve
• divide the salad among four serving plates. Top with spoonfuls of the strained buffalo curd cheese. Drizzle over a little olive oil
• then garnish with the oregano sprigs
• oilseed rape
• if using
• and dill sprigs.