Roast beet, blackberry and barley salad with goat’s cheese 💜 Blackberry picking is a pleasing, end-of-summer ritual 🌞🌿🧺. Brambles grow in city and countryside alike; not only does their fruit make a delightful snack for passers-by, but, for more organised foragers, their intense flavour is pure joy in any crumble, tart or jam 🥮. That same acidity works wonders in salads 🥗, too, whether paired with seared meat (venison, pigeon and steak all work well), cured ham or, as here, with rich goat’s cheese 🐐 . Think beetroot and onion roasted with rosemary, tossed with barley, doused in blackberry-infused vinegar and topped with crumbled goat’s cheese. The recipe made the cover 🤩 in Saturday’s @guardianfeast and is now up online (you can tap the link in my bio 👆). Big sparkly thank you to @yukisugiura.photo, @ayamomochan, @mashascooknook and @louiewaller for capturing the purple goods 💫📸, and to @kempkitchen for a glorious day recipe testing. Happy Bank Holiday Monday gang xxxxx 💜💜💜