Pea & spring onion tart
Bake mature cheddar or Beaufort cheese into your pastry base and fill with a creamy pea mix with nutmeg and spring onions
Beetroot & mango salad with soft goat’s cheese
Serves 10 - 12
Easy
Prep:
No cook
The classic cheese and root veg combo is updated with the addition of tropical fruit and a walnut and orange dressing
Skip to ingredients
- 700g cooked beetrootpeeled and thinly sliced
- 2 ripe mangoes
- 200g soft goat's cheese
- 80g bag rocket
For the dressing
- 1 tbsp fresh orange juice
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 2 tbsp walnut oil
Nutrition: per serving (10)
- kcal147
- fat8glow
- saturates4g
- carbs13g
- sugars13g
- fibre3g
- protein6g
- salt0.6g
Method
step 1
Arrange the beetroot slices on a platter. Cut the mangoes either side of the flat stones, then peel and thinly slice the flesh. Lay the slices over the beetroot. Roughly crumble the goat’s cheese on top, then scatter over the rocket.
step 2
Mix the orange and lemon juice, mustard and some seasoning in a small bowl. Whisk in the oil, then drizzle over the salad.
