Ka-pow! This salad is full of zing. Whip up and enjoy as a light lunch Al Fresco on a sunny day.
|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 Cumin & Pomegranate beetroot from the infused ready-to-eat range, 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.
Cook’s tips: Cumin & Pomegranate Beetroot can be purchased from Waitrose, or choose a different flavour from the infused beetroot ready-to-eat range, which is available in major retailers and includes: Spicy Sweetfire Baby Beetroot (Tesco Finest), Sweet Chilli Rosebud Beetroot (M&S), Sweet & Spicy Chilli Beetroot (Waitrose), Juniperberry & Black Pepper Cocktail Beetroot (Sainsbury’s Taste the Difference), Sweetflame Beetroot (Sainsbury’s Taste the Difference), Cumin & Pomegranate Beetroot (Waitrose) and Honey & Ginger Beetroot (ASDA).