Goats Cheese, Raw Beetroot and Pumpkin Salad
I love a good gutsy salad that you can have on its own for lunch or as a side for dinner. This is scrumptious!
Ingredients
- Mixed salad leaves
- ½ beetroot, sliced raw (i use my mandolin for this)
- ½ pumpkin or butternut squash diced into cubes
- Mangetout
- Good quality goats cheese
- Tbls sunflower seeds
- Tbls Pumpkin seeds
- Tbls Pine nuts
- Chopped coriander
Dressing
- 2 tbls olive oil
- 1 tsp honey
- ½ tsp soy sauce
- Black pepper
Method
- Preheat oven to 180C
- Roast the cubed pumpkin for 25 min. Let cool.
- Clean and finely slice raw beets, use a mandolin if you have one.
- Blanche the mangetout
- Put all of the above and the salad leaves into a bowl
- Heat a pan on high heat for a few minutes, throw in pumpkin, sunflower seeds and pine nuts and toast for a few minutes. Take off heat
- Mix dressing and pour over salad, mixing thoroughly so the dressing covers all leaves and veg.
- Toss in some chopped coriander.
- Once all mixed put out onto a plate, top with toasted seeds and crumb over the goats cheese. I used a local brand Ardsallagh, which is delicious.
There you go, a delicious filling salad that tastes so good and is full of nutrients!!
