This salad is bursting with flavour, colours and textures. I love the pop of colour from the candy and golden beetroot, but classic red works fine if that’s all you have. I keep the beet skins on but peel them if you prefer. You’ll find amba in Middle Eastern grocers and kosher supermarkets, but if you don’t want to buy a new ingredient, a simple mustard, lemon juice and olive oil dressing works well.


Method

• Mix the green beans in in a bowl with the sesame seeds, sesame oil and a pinch of salt.

• Heat a non-stick griddle or pan until very hot. Add the beans in one layer. Cook in two batches if necessary. Cook over high heat for 4-5 minutes turning occasionally, until they have charred stripes. Set aside to cool down.

• Meanwhile wash the beetroot and trim off the ends.Using a mandolin, or a very sharp knife, slice very thin slices, about 2mm thick.

• Make the dressing by shaking all the ingredients in a lidded jar until emulsified. Taste and adjust seasoning if necessary.

• Just before serving, assemble the salad, scatter the cooked beans, salad leaves plus half the hazelnuts, half the beetroot and half the feta.

• Pour three quarters of the dressing over the salad and gently mix.

• Top with the remaining beetroot, feta and hazelnut. Drizzle with the remaining dressing and serve at once.
  
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