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Recipe: Pan-roasted beetroot, soft goat’s cheese, mint and broad bean salad
Ingredients
- 3 tbsp olive oil
- 8 small ready-cooked beetroot
- salt and freshly ground black pepper
- 2 tbsp balsamic vinegar
- leaves from 3 sprigs fresh thyme
- a pinch of sugar
- 1 tbsp dijon mustard
- zest and juice of 1 lemon
- 1 tbsp runny honey
- TO SERVE
- 100g broad beans or soya beans (fresh if in
- season or frozen)
- leaves from 1 x 20g bunch of mint finely shredded
- 75g toasted hazelnuts roughly chopped
- 200g soft goat’s cheese
- a small handful of basil leaves
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