Cabbage, beetroot and date salad

This brightly-coloured, no-cook Persian salad makes a fun and flavoursome accompaniment to a roast chicken. Crunchy raw cabbage is an everyday feature of salads in Iran and here red cabbage is combined with raw beetroot and dates for a sweet and healthy take on a winter ’slaw. Quicker, lighter and less fuss than your usual roast dinner veggies, a salad means less time in the kitchen and more time for autumnal walks. For the recipe, turn to page 128. FROM THE SAFFRON TALES, RECIPES FROM THE PERSIAN KITCHEN BY YASMIN KHAN (BLOOMSBURY). PHOTOGRAPHY: SHAHRZAD DARAFSHEH AND MATT RUSSELL…

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The Simple Things (Digital) - 1 Issue, October 2016 - Issue 52

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