Pistachio-crumbed Goat’s Cheese Salad
Look out for different varieties of raw beetroot, such as candy-striped or golden beetroot. Serves 4
2 raw beetroot, trimmed and peeled 3 cooked beetroot juice of 1 lemon pinch of sugar 50g pistachios, chopped 2 x 150g logs soft goat’s cheese 2 carrots, peeled into ribbons 100g rocket or baby spinach 3 tbsp extra-virgin olive oil 2 tbsp balsamic glaze
1. With a mandolin (or sharp knife) thinly slice raw and cooked beetroot; keep separate. In a medium bowl, mix raw beetroot with the lemon juice and sugar. Set aside. 2. Scatter half the pistachios over a plate. Roll the outside of the cheese logs in pistachios to coat (reserve excess nuts), then cut each log into six even rounds. 3. Divide raw and cooked beetroot (reserve raw-beetroot bowl), carrots and rocket among 4 plates. Top each with three goat’s cheese slices. 4. In the raw-beetroot bowl, whisk olive oil and balsamic glaze with some seasoning. Drizzle over the salad before serving. Sprinkle over remaining pistachios and serve.
EACH SERVING About 2 070kJ, 22g protein, 35g fat (16g saturated), 20g carbohydrate (18g total sugars), 7g fibre.