CABBAGE, BEETROOT AND DATE SALAD

This seasonal salad is a secret from the heart of the Persian kitchen. Yasmin Khan travelled to Iran for inspiration and has created a book full of modern recipes rooted in stories of Persian home cooking

SERVES 4 AS A SIDE 2 medium, raw beetroots, peeled and grated 150g red cabbage, finely sliced 65g Iranian or Medjool dates, pitted and roughly chopped 20g bunch parsley, finely chopped FOR THE DRESSING 3 tbsp extra-virgin olive oil 3 tbsp lemon juice ½ tsp salt ½ tsp black pepper 1Tip the beetroot into a large bowl, followed by the red cabbage, dates and parsley. 2Whisk the dressing ingredients together in a small bowl. Just before serving, drizzle over the salad and give it all a good toss Recipe 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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