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Member recipe

Goats curd, fig and beetroot salad

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Cooking time

Prep: 10 minutes Cook: plus chilling

Skill level

Easy

Servings

Serves 2

Fresh and healthy salad

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Ingredients

  • 75g fresh soft goat's cheese
  • 100g Greek yoghurt
  • 3 figs, thickly sliced lengthways
  • 6-7 pickled rosebud beetroots, quartered
  • 1/4 x 160g pack beetroot salad
  • 2 tsp pumpkin seeds

For the dressing

  • 2 tsp clear honey
  • 1 tsp grainy mustard
  • 1 tbsp red wine vinegar

Method

  1. In a bowl, whisk the goat's cheese with the yogurt until smooth. Cover and chill until ready to serve.

  2. To make the dressing, mix the honey, mustard ad vinegar in a small jug. Season to taste.

  3. Arrange the figs, pickled beetroots and beetroot salad on a serving plate. Top with spoonfuls of the goat's cheese curd, then scatter over the pumpkin seeds. Drizzle over the dressing and serve with bread, if you like.

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