Time required 15 mins.
Per portion: 500 Kcal, 34.5g fat (19.9g saturated)
Suitable for vegetarians
Oranges 4 large
Firm goat’s cheese 4 x 110g (4oz) pieces
Bistro salad 150g bag of lamb’s lettuce, baby red chard and beetroot strips
Cooked beetroot in natural juice 200g pack, drained and cut into thin batons
Wholegrain mustard 1 tbsp
Clear honey 1 tsp
Olive oil 2 tbsp
Salt and freshly ground black pepper
1 Slice the tops and bottoms from the oranges. Using a small, sharp knife, slice off the skin taking away as much of the pith as possible. Holding each orange over a bowl, slice in between the segments to release the flesh and juice into the bowl.
2 Preheat the grill to a hot setting. Line the grill tray with foil. Place the cheese on the foil. Cook under the grill for about 2 minutes until lightly golden and slightly melting.
3 Arrange the salad leaves on four serving plates. Drain the orange segments, reserving the juice, and arrange over the leaves, then sprinkle the beetroot on top. Top the salad with the goat’s cheese, cut in half if preferred.
Blend the mustard, honey and oil with the orange juice. Season the dressing and spoon over the salad. Serve immediately.
A Clever One Pot recipe.
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