Spiced Beetroot, Black Barley & Flamingo Pea Salad

Method

1. Firstly, toast your spices in a small dry frying pan until fragrant and popping (a few minutes). Remove to a spice grinder or pestle and mortar and roughly break down - you want to keep some texture.
2. Into the same frying pan add the olive oil, sliced garlic, and curry leaves. Fry until the curry leaves are crisp and the garlic slices beginning to turn golden. Remove the curry leaves and garlic with a fork so that they don’t burn, and set aside. Decant the oil to a separate small heatproof bowl or jug (in which you will make the dressing).
3. Now, again using the same frying pan, toast the flaked almonds until light brown, then scrape into the same bowl as the garlic and curry leaves. Reserve.
4. To make the dressing, once the olive oil has cooled a little, whisk in the juice of the lemons and the tablespoon of cider vinegar.
5. Now it’s time to assemble. Peel and grate your beetroots (I recommend gloves and an apron) into a large serving bowl. Add the barley, flamingo peas, blitzed spices, and a big pinch of salt. Pour over the dressing, mix thoroughly, and taste. Adjust the salt and acidity as you like, I add a dash more vinegar as I favour sharp salads. When it’s to your liking, toss through the fresh mint. Finish with the crispy topping: curry leaves, garlic, and flaked almonds. Serve.