Repeat after me:

Sick of cos lettuce, tomato, cucumber and olive oil?

This vibrant salad will add a splash of colour to the table, and the salty, sweet and citrussy flavours combine to create a party in your mouth.

And, as pictured, you can substitute halloumi for chèvre or goat curd... but why would you?

---------------------

4 small beetroots (Golden or Red) – washed and scrubbed
Drizzle of olive oil (additional oil required)
Salt and pepper to season
3 radish, sliced thinly

½ red onion, peeled and finely sliced
½ cup pomegranate seeds
1 small orange juiced or ¼ cup fresh orange juice
1/3 cup olive oil
1tsp Dijon mustard
1 packet Kris Lloyd Artisan Chevre – sliced into 1-2cm slices.

 

STEPS 

1. Without peeling, place each beetroot in foil and drizzle with olive oil, season with salt and pepper, wrap tightly and place into the oven to cook until tender – 30 to 40 mins, depending on size.
2. Once cooked remove from the oven, using the foil as your scraper, wipe the foil against each beetroot and the peel will easily fall way, discard the peel and chop each beetroot into four long quarters if small, eight if large – set aside to cool.
3. Place your thinly sliced ingredients on your serving platter, add red onion and combine evenly, do the same with the pomegranates, when the beetroots have cooled, scatter them evenly also.
4. Make a dressing by mixing 1/3 cup olive oil, orange juice and Dijon, either whisk together in a bowl or place into a lidded jar and shake well.
5. Crumble up the Chèvre, place onto salad, tip over dressing and serve immediately.

Want more cheese recipes delivered to your inbox? Join our mailing list! We promise we won’t spam you.