- 150g soft goats cheese cut/torn up into smaller pieces
- 2 ready cooked beetroot balls
- 2 sweet potatoes
- Salad leaves
- 2 spring onions chopped finely
- 1 tbsp Lemon Thyme leaves
- 1 tbsp honey
- Juice of 1 lemon
- 2 tbsp extra virgin olive oil
- Merchant Gourmet Grain Mix
Cut the sweet potato up into small chunks and roast in the oven for 20-25 minutes in some coconut oil. Leave them to cool. You can do this the night before and leave them in the fridge.
Lay out the grain mix on a serving plate or platter.
Sprinkle over the thyme leaves and spring onion.
Chop the beetroot into bite-size pieces and add to the platter with the goats cheese and sweet potato.
Mix the honey, lemon juice and olive oil and season well with salt and coarse black pepper. Taste the dressing – it should be quite tart with a background sweetness. Adjust with more/less honey or lemon as necessary.
Pour this over the salad then add the salad leaves and toss well together.
Its extra specially tasty with a nice cold cheeky glass of Pinot Grigio 🙂