Ingredients
- 150ml red wine
- 1tbs red wine vinegar
- 2tbs golden brown sugar
- 6 twists of black pepper
- 50ml rapeseed oil
- 6 medium beetroot, cooked and peeled
- 4 ripe figs, some halved, some quartered
- 80g salted almonds
- 2tbs natural yoghurt
- Cress or salad leaves to garnish
1 Bring the red wine, red wine vinegar, sugar and pepper to the boil and reduce by half, then remove from the heat.
2 Whisk in the rapeseed oil and set aside.
3 Arrange the beetroot, figs and almonds on a board or platter. Drizzle with the yoghurt and scatter the cress.
4 Serve the syrup on the side for everyone to help themselves.
