Ingredients

• 1 cooked beetroot
• peeled and roughly chopped
• 1 tbsp Dijon mustard
• 1 medium free-range egg yolk
• 2 tbsp balsamic vinegar
• 100ml/3½fl oz olive oil
• salt and freshly ground black pepper
• 1 celery heart
• grated on a mandolin
• leaves reserved
• 100g/3½oz lamb’s lettuce
• 100g/3½oz beet salad leaves
• dash olive oil
• 1 lemon
• juice only
• 6 medium oysters
• 2 tbsp plain flour
• 1 medium free-range egg
• beaten
• 2 tbsp panko breadcrumbs
• 2 tbsp desiccated coconut
• dash olive oil
• knob of butter

Directions

• For the beetroot mayonnaise
• blend the beetroot with the mustard
• egg yolk and vinegar in a food processor
• gradually adding the oil to make a purée. Season with salt and pepper and set aside.
• For the salad
• toss all the ingredients together in a large bowl and season.
• Open the oyster shells using a shucker. Loosen each oyster from the base and discard the shell. Dry the oysters on kitchen paper.
• Put the flour and egg in separate shallow bowls. Combine the breadcrumbs and coconut in a third bowl. One at a time
• dip the oysters in the flour
• then the egg and finally the breadcrumb mix
• coating liberally.
• Fry the oysters immediately in a little oil and butter over a medium heat for 2–3 minutes on each side
• or until golden.
• To serve
• dot the beetroot mayonnaise across two serving plates
• place the salad in the centre with the oysters around the edge.