King peter ham, salt baked harissa beetroots, preserved lemon labna, château de Lyon pickles, garden greens
An amazing salad from Chris Lyon - this dish is very much in Chris's style, utilising a range of methods and cultural styles to deliver a dish of exciting flavours that work a treat with the our signature ham. Chris's CV includes restaurants such as Little Social, Nopi and Scully. Chris runs Lyon Gastronomy, a food consultancy and is also head honcho at Nutshell London
6 slices King peter ham
4 Baby candy beetroots
4 Baby golden beetroots
25g Preserved lemon Labna: Greek yoghurt and natural yoghurt
8g Rose harissa
8g Candied toasted corn
Carrot leaf or beetroot leaf
Pickled habanero vinaigrette
Baby beetroots are salt baked with fennel & coriander seeds by covering in damp rock salt and baking for 30-40 minutes or until tender.
Once nice and tender they are removed & peeled, tossed with the rose harissa whilst still warm, helps seep up the flavor
Rose harissa was sourced from Belazu, but let out slightly with a touch of lemon juice & a touch of honey.
Labna is made by hanging Greek yogurt & natural yogurt, seasoned with lemon juice & left to hang for 24 hours in cheese cloth – do this in your fridge with a pot underneath it to catch the liquid.
Once you’re happy that the whey has separated from the curd you can finish seasoning with the lemon rind & salt to your liking.
200g Greek yogurt
100g Natural yogurt
10ml Lemon juice
10g preserved lemon rind
The habanero chillis have been smoked for 2 hours on a moderate smoke on the weber or similar barbeque. When making the pickle base add all ingredients bar the habaneros, bring to the boil & then let it steep, ensure the sugar has dissolved, then pour the hot liquid over the top of the habaneros, then seal in a jar.
10 units smoked habaneros
300ml cider vinegar
140g caster sugar
6g coriander seeds
3 bay leaf
5 sprigs of thyme
Smoked habanero vinaigrette is made with using the pickle brine from the habaneros, the longer you leave the peppers the more intense it will be.
20ml smoked habanero vinegar
50ml rapeseed oil
8g dijon mustard
squeeze of lemon juice
Add all ingredients & whisk together till emulsified.
The toasted candied corn I found skulking in the back of my cupboard, sourced from a local Turkish shop, Most nuts are a great substitute, hazel nuts or smoked almonds would work a treat.
Head chef – Nutshell
Director Lyon Gastronomy