King Peter Ham and Salt Baked Harissa Beetroots

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

  • Olive oil

  • Lemon juice


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

  • 125ml water

  • 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.

Chris Lyon

Head chef – Nutshell

Director Lyon Gastronomy

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