Sunday, 22 July 2012

Recipe: Goat's Cheese, Beetroot and Orange Salad

Another sunny day, another delicious summer salad recipe to keep you going!

I made this for my lunch today and ate it in the garden, feeling very virtuous and trying to ignore the gorgeous aromas wafting over the wall from my neighbours' BBQ...


Goat's Cheese, Beetroot and Orange Salad with Moroccan-inspired dressing 

What you'll need (serves 1-2): 

1 tbsp white wine vinegar - I used Aspall's Organic White Wine Vinegar, which is delicious 
1.5 tbsp Extra Virgin olive oil 
Salt and pepper 
1 orange
A few pickled beetroots
50-100g goat's cheese
Sprinkle of cumin powder
Sprinkle of ground cinnamon 
Pinch of saffron threads 
Baby leaf salad leaves
Mint leaves
Flat-leaf parsley
Optional: sliced tomatoes, cooked chicken breast, pumpkin seeds 

What to do:

1. To make the dressing combine the white wine vinegar with the oil and seasoning. Add the juice of one quarter of the orange, slicing the rest of the orange into segments and keeping to one side, and a sprinkle of the cumin powder, ground cinnamon and a pinch of saffron threads.

2. Add the beetroot and goat's cheese, chopped into chunks, to some mixed salad (I used baby leaf) and toss with the dressing.

3. Add a few segments of orange, to taste, and, if desired, add some sliced cooked chicken breast, sliced tomatoes and pumpkin seeds. 

4. Chop the fresh herbs and add to the salad, either mixed in amongst the leaves or as garnish. Serve and enjoy! :-)