Beetroot

I was at Bentley's on Sunday. It was the only late bar in Limerick that happened to be free in. It was like an airport hotel inside, it should be called Riff Raff's. We were up for a friends birthday which coincided with Indie Week Band Competition. Some other friends had won the previous year, they're called Walter Mitty and the Realists. Anyway, we were all at Bentley's, plus some Canadian band and I was telling everyone about how I had some beetroot during the week and how the day after my life flashed before my eyes when I momentarily thought I had bowel cancer, then realized it was beetroot. Everyone had a red food poo story or similar. Pretty rock 'n' roll. Almost everyone at the table was anti-beetroot. We are so used to pickled beets which are pretty muddy in taste, more akin to bottom feeding fish in flavor than anything worth eating. However, fresh beetroot is a revelation, earthy rather than swampy. Eaten raw, they sing on the salad plate and roasted they ooze sticky sweetness. Just don't forget you've eaten them!

Broad bean, tomato and mozzarella salad

On Saturday I bought fresh broad beans and by today I still hadn't used them. I decided to make a summery Italian style dish. To prepare broad beans, shell and boil for one to three minutes depending on how large the beans are. I over cooked mine slightly they were still yummy. I tossed the beans with extra virgin olive oil,one finely chopped clove of garlic, salt, pepper, and a squeeze of lemon.

I seeded two tomatoes and diced them, and roughly tore up fresh mozzarella and added the veg and cheese to the broad bean mixture.
You must use good mozzarella. I added a chopped handful of fresh oregano to finish the salad off. Let the salad sit for an hour to macerate in the mixture and then enjoy.

mozzerella