Ka-pow! This salad is full of zing. Whip up and enjoy as a light lunch Al Fresco on a sunny day.

Serves: 2

Preparation time: 10 minutes

Cooking time: less than 5 minutes

 

You’ll need

 for the dressing

juice 1 lime

1 tsp wholegrain mustard

1 tsp honey

3 tbsp extra virgin olive oil

salt and freshly ground black pepper

 

for the salad

80g bag wild rocket

180g lime zest beetroot, cut into wedges

100g Caerphilly cheese, crumbled

50g pecan nuts

 

 

What to do

 

In a small mixing bowl, whisk together the lime juice, mustard and honey. Drizzle in the olive oil, whisking as you go, until the dressing has emulsified. Season to taste with salt and pepper and set aside.

 

Divide the leaves between 2 plates, and scatter over the beetroot and Caerphilly cheese.

 

Add the pecans to a small frying pan and set over a medium heat. Toast for a couple of minutes until they smell lovely and nutty. Tip on to a board and roughly chop, then scatter over the salad.

 

Finally, give the dressing a final whisk and drizzle over the salad. Serve immediately.

 

Recipes courtesy of: www.lovebeetroot.co.uk


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