Home House is the exclusive private members’ club that occupies a terrace of Georgian townhouses in elegant Portman Square in the heart of London, and where members and guests not only enjoy the splendour of 18th Century architecture and the opulence of neo-classical design, but also pleasures of fine dining and drinking in the restaurants and bars.
Here, we are pleased to present one of Head Chef Adrian Martin’s top summer recipes.
Mixed Beetroot Salad
Serves 4
Ingredients
- 600g beetroot cooked and diced
- 200g goats curd
- 300ml pomegranate dressing
- 50g toasted hazelnuts
- 1 bch watercress
Pomegranate Dressing
Ingredients
- Seeds from 5 ripe pomegranates
- 75ml rice vinegar
- 150ml sesame oil (not roasted)
- 150ml sunflower oil
- 25g root ginger, scraped and finely chopped
- 1 stick of lemon grass, trimmed and finely chopped
- 2 kaffir limes, juiced and zested
- Salt and freshly ground black pepper
Method
- Mix all of the ingredients together and season with salt and freshly ground black pepper.
Method
- Mix the beetroot with a little of the dressing and seasoning
- Place a small spoon of goats curd on the plate. Arrange the beetroot around
- Drizzle more pomegranate dressing over. Sprinkle over a few toasted hazelnuts. Garnish with picked watercress leaves
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