King Peter ham, salt baked harissa beetroots, preserved lemon labna, château de Lyon pickles, garden greens salad.
An amazing salad from Chris Lyon - this guest recipe is very much in Chris's style, utilising a range of methods and cultural styles to deliver a dish of exciting flavours that work a treat with the our signature ham. Chris's CV includes restaurants such as Little Social, Nopi and Scully. Chris runs Lyon Gastronomy, a food consultancy and is also head honcho at Nutshell London.
Chris Lyons' Summer Salad Featuring King Peter Ham
Ingredients
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4 Baby candy beetroots
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4 Baby golden beetroots
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25g Preserved lemon Labna: Greek yoghurt and natural yoghurt
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8g Rose harissa
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8g Candied toasted corn
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Carrot leaf or beetroot leaf
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Pickled habanero vinaigrette
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Olive oil
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Lemon juice
Method
Baby beetroots are salt baked with fennel & coriander seeds by covering in damp rock salt and baking for 30-40 minutes or until tender.
Once nice and tender they are removed & peeled, tossed with the rose harissa whilst still warm, helps seep up the flavor
Rose harissa was sourced from Belazu, but let out slightly with a touch of lemon juice & a touch of honey.
Labna is made by hanging Greek yogurt & natural yogurt, seasoned with lemon juice & left to hang for 24 hours in cheese cloth – do this in your fridge with a pot underneath it to catch the liquid.
Once you’re happy that the whey has separated from the curd you can finish seasoning with the lemon rind & salt to your liking.
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200g Greek yogurt
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100g Natural yogurt
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10ml Lemon juice
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10g preserved lemon rind
The habanero chillis have been smoked for 2 hours on a moderate smoke on the weber or similar barbeque. When making the pickle base add all ingredients bar the habaneros, bring to the boil & then let it steep, ensure the sugar has dissolved, then pour the hot liquid over the top of the habaneros, then seal in a jar.
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10 units smoked habaneros
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300ml cider vinegar
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125ml water
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140g caster sugar
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6g coriander seeds
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3 bay leaf
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5 sprigs of thyme
Smoked habanero vinaigrette is made with using the pickle brine from the habaneros, the longer you leave the peppers the more intense it will be.
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20ml smoked habanero vinegar
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50ml rapeseed oil
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8g dijon mustard
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squeeze of lemon juice
Add all ingredients & whisk together till emulsified.
The toasted candied corn I found skulking in the back of my cupboard, sourced from a local Turkish shop, Most nuts are a great substitute, hazel nuts or smoked almonds would work a treat.
Chris Lyon
Head chef – Nutshell
Director Lyon Gastronomy