Goat’s cheese and beetroot citrus salad

50 MINUTES | SERVES 6 EASY | V

Use a mandoline for the vegetables if you have one. If not, you may want to slice the beets into matchsticks to get them thin enough to soak up the pickle.

beetroots 6 medium (mixed colours if possible), peeled and very thinly sliced oranges 2, peeled and segmented red grapefruit 1, peeled and segmented cider vinegar 4 tbsp caster sugar 2 tbsp ready-cooked red quinoa 250g pouch olive oil for drizzling

Little Gems 2, shredded brussels sprouts 100g, finely shredded cashew nuts 50g, roughly chopped mixed seeds 50g soy sauce 1 tbsp runny honey 2 tbsp dill a small bunch, leaves picked goat’s cheese 200g, thinly sliced DRESSING orange 1, juiced grapefruit Ω, juiced wholegrain mustard 1 tbsp runny honey 1 tbsp extra-virgin olive oil 100ml

• Put the beetroots, oranges and grapefruit segments into a large bowl, add the cider vinegar, sugar and some seasoning, and mix well.

• Break up the quinoa in another bowl, drizzle with a little oil and season. Add the Little Gems and brussels sprouts. Mix together all of the dressing ingredients and some seasoning in a small jug.

• Heat a small, non-stick frying pan over a medium heat and toast the nuts and seeds for 1 minute, then add the soy sauce, honey and a dash of oil, and bubble for a few more minutes until sticky. Put aside.

• To assemble, mix the pickled beets and fruits into the greens. Toss through the dressing and most of the dill. Tip onto a platter and top with the sticky nuts, goat’s cheese and remaining dill.

PER SERVING 588 KCALS | FAT 37.7G SATURATES 10.4G | CARBS 41.9G | SUGARS 24.5G FIBRE 7.1G | PROTEIN 16.7G | SALT 1.4G