Yotam Ottolenghi’s raw beetroot and herb leaf salad recipe, plus clam and barley risotto A wonderfully crunchy salad to eat as it is, or with grilled lamb or fish, plus a barley risotto with a twist

Raw beetroot and herb leaf salad (V)

This crunchy salad is a good way to start or end a meal, or to serve as part of a spread of vegetable-based dishes. It’s also very good with grilled lamb or oily fish. Prepare everything in advance (keep the herbs in the fridge) and combine when you’re ready. Serves four.

30g flaked almonds
15g sesame seeds
45g pumpkin seeds
300g raw beetroot, peeled and julienned (about 2 medium beets)
40g basil leaves, torn
20g parsley leaves, picked
30g dill, picked
20g coriander leaves, picked
10g tarragon leaves, picked
1 tsp dried chilli flakes
2 tsp grated lemon zest
3 tbsp lemon juice
5 tbsp olive oil
Salt and black pepper

Heat the oven to 180C/350F/gas mark 4. Scatter the almonds, sesame seeds and pumpkin seeds on an ovenproof tray and bake for six minutes. Remove and leave to cool. In a large bowl, put the beetroot, herbs, chilli and lemon zest. Gently stir through the now cold seeds, nuts, lemon juice, oil, a quarter-teaspoon of salt and a grind of black pepper. Toss and serve at once.