Beetroot, fig and almond salad with black pepper syrup

Serves: 4
Course: Starter
Cooking Time: 20 mins
  • 150ml red wine
  • 1tbs red wine vinegar
  • 2tbs golden brown sugar
  • 6 twists of black pepper
  • 50ml rapeseed oil
  • 6 medium beetroot, cooked and peeled
  • 4 ripe figs, some halved, some quartered
  • 80g salted almonds
  • 2tbs natural yoghurt
  • Cress or salad leaves to garnish

1 Bring the red wine, red wine vinegar, sugar and pepper to the boil and reduce by half, then remove from the heat.

2 Whisk in the rapeseed oil and set aside.

3 Arrange the beetroot, figs and almonds on a board or platter. Drizzle with the yoghurt and scatter the cress.

4 Serve the syrup on the side for everyone to help themselves.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford