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Goat's curd, fig and beetroot salad recipe
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5 ratings
This light and refreshing salad recipe uses fresh figs, creamy goat's curd and earthy beetroot for a delicious and hearty recipe for winter. The goat's curd can be prepared up to two days in advance - just give it a stir before putting in the salad. See method
Ingredients
- 75g soft goat’s cheese
- 100g Greek yogurt
- 3 figs, thickly sliced lengthways
- 6-7 pickled rosebud beetroots, quartered
- 40g beetroot salad
- 2 tsp pumpkin seeds
- walnut bread, to serve (optional)
For the dressing
- 2 tsp clear honey
- 1 tsp grainy mustard
- 1 tbsp red wine vinegar
Each serving contains
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Energy
965kj
230kcal
12%
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Fat
14g
20%
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Saturates
7g
35%
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Sugars
16g
18%
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Salt
1.3g
22%
of the reference intake
Carbohydrate 16.5g
Protein 11.1g
Fibre 3.3g
Method
This light and refreshing salad recipe uses fresh figs, creamy goat's curd and earthy beetroot for a delicious and hearty recipe for winter. The goat's curd can be prepared up to two days in advance - just give it a stir before putting in the salad.
- In a bowl, whisk the goat’s cheese with the yogurt until smooth. Cover and chill until ready to serve. To make the dressing, mix the honey, mustard and vinegar in a small jug. Season to taste.
- Arrange the figs, pickled beetroots and beetroot salad on a serving plate. Top with spoonfuls of the goat’s curd, then scatter over the pumpkin seeds. Drizzle over the dressing and serve with sliced walnut bread, if you like.
See more Dinner for two ideas