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Ingredients
For the warmed beetroot and spring onions
2 tbsp olive oil
6 whole baby beetroot
3 large spring onions, sliced
handful fresh thyme leaves
2 tbsp olive oil
For the salmon
1-2 tbsp olive oil
2 salmon fillets (approximately 200g /7oz each)
salt
freshly ground black pepper
For the pesto
1 garlic clove, peeled and chopped
large handful fresh basil leaves
3-4 tbsp olive oil
Method
1. Bring a medium pan of water to the boil
2. Cook the beetroot in the water for approximately 8-10 minutes, or until tender.
3. Remove from the heat, drain and cool under tap of cold water.
4. Peel and slice the beetroots in half.
5. Preheat a griddle pan over a medium pan.
6. Add the beetroot and cook for 1-2 minutes either side.
7. Mix the spring onion, thyme and olive oil in a bowl. Add to the pan with the beetroot and cook together until griddle marks appear.
8. Remove from the heat and keep warm.
9. Heat the oil in the griddle pan and cook the salmon steaks over a high heat for three minutes either side.
10. To make the pesto, place the garlic, basil and olive oil in a mini food processor and blend until smooth.
11. Remove the salmon from the heat and season with salt and freshly ground black pepper.
12. Transfer the salmon fillets to serving plates and serve with the warmed beetroot and spring onions.
13. Finish with a drizzle of pesto.
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