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Recipe provided by Skye Gyngell (Spring)

 Serves 4


12 small beetroot (ideally a mix of ruby, yellow and Chioggia varieties)

2 tbsp red wine vinegar

About 50ml extra virgin olive oil

200g baby broad beans, freshly podded

About 8 large radicchio leaves

About 8 little gem lettuce leaves

Juice of ½ lemon

4-6 ripe tomatoes, depending on size (ideally a heritage variety)

200g goat’s curd or young goat’s cheese

2 tbsp good quality black olives, pitted (optional)

Small handful of basil leaves

Sea salt and freshly ground black pepper

For the basil oil

A bunch of basil, leaves only

100ml extra virgin olive oil


Scrub the beetroot well under cool running water, then place in a saucepan and pour on enough water to cover. Add a good pinch of salt and bring to the boil over a medium heat. Lower the heat slightly and cook for about 35 minutes until just tender when pierced with a sharp knife.

Once cooked, drain the beetroot and place in a bowl. Add the wine vinegar and about 2 tbsp of the olive oil, season with salt and pepper and toss gently to coat the beetroot in the dressing. Set aside to macerate and cool.

Blanch the broad beans in boiling water for 1 minute, then drain and refresh in cold water; drain well. 

Put the radicchio and lettuce leaves in another bowl. Dress with the lemon juice, remaining olive oil and some salt and pepper; and toss lightly using your hands. Slice the tomatoes or halve them if small.

For the basil oil, pound the basil leaves using a pestle and mortar to bruise and break up, then gradually work in the olive oil – you will have a lovely sludgy sauce.

To assemble, arrange the salad leaves on serving plates with the beetroot and tomatoes. Add the goat’s curd and scatter over the broad beans and the olives, if using. Spoon on the basil oil and finish with the basil leaves. Serve at once.