Summer beetroots, punchy garlic houmous, mixed leaves with candied orange and a sherry vinegar dressing, topped with toasted hazelnuts. Find this dish on the Beach Hut menu, or follow the recipe to make it at home.
Crunchy blackened harissa cauliflower, coconut, garlic and tahini, yoghurt and fresh summer mint. A scattering of pomegranate seeds and a squeeze of lemon. Summer flavours with the warmth of harissa make this a firm favourite at the Beach Hut.