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
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 10 - 12
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.
