Goats Cheese Salad

Goats Cheese Salad

A vibrant salad, great all year round!
Total Time: 40 minutes
Course: Lunch, Main Course
Keyword: Vegetarian
Servings: 4 people

Ingredients

  • 300g ready-cooked beetroot (quartered)
  • 40g walnuts (chopped)
  • 160g mixed salad leaves (rocket, watercress, spinach)
  • 1/2 red cabbage (cut into chunks)
  • 2 red onions (cut into chunks)
  • 200g goats cheese (sliced)
  • 3 small sweet potatoes (cut into chunks)
  • 1 tbsp olive oil (plus a little extra)
  • 3 soft dried figs (sliced)
  • 1 tsp herbes de provance
  • drizzle of balsamic glaze (optional)

Instructions

  • Pre-heat the oven to 180oC and line 2 baking trays; one with foil and the other with greaseproof paper.
  • Par-cook the sweet potato either in the microwave or boiling for 5 mins.
  • Place the beetroot, cabbage, onions and sweet potato onto the baking tray with foil. Coat the vegetables in olive oil and then sprinkle over the herbes de Provance.
  • Place on the middle shelf in the oven for 25-30 minutes until the sweet potato is cooked.
  • Turn the grill onto a medium heat and place slices of the goats cheese onto the baking tray with greaseproof paper. Place under the grill for a few minutes until it starts to soften, bubble and turn golden.
  • Plate up the salad leaves and top with the roasted veg, walnuts and goats cheese.
  • Serve with a drizzle of olive oil and balsamic glaze if using.

Notes

A half portion works really well as a dinner party starter.
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