Beetroot salad with buffalo curd cheese - James Martin Chef

Ingredients

• 5 raw beetroots, tops on 2 litres buffalo milk 50ml lemon juice
• 90ml extra virgin olive oil
• ½ baguette, cut into small chunks 2 sprigs of rosemary, leaves picked 2 sprigs of thyme, leaves picked
• 2 tablespoons sherry vinegar 1 teaspoon cumin seeds
• 1 tablespoon tarragon leaves
• 1 tablespoon oregano leaves, plus extra to garnish
• 1 tablespoon marjoram leaves
• 1 tablespoon chopped flat-leaf parsley leaves
• sea salt and freshly ground black pepper 4 sprigs of edible flowers (optional)
• 4 sprigs of dill