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Goats curd, fig and beetroot salad
- Preparation and cooking time
- Prep:
- plus chilling
- Easy
- Serves 2
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
- 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
- 2 tsp clear honey
- 1 tsp grainy mustard
- 1 tbsp red wine vinegar
Method
- STEP 1In a bowl, whisk the goat's cheese with the yogurt until smooth. Cover and chill until ready to serve.
- STEP 2To make the dressing, mix the honey, mustard ad vinegar in a small jug. Season to taste.
- STEP 3Arrange 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.
