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Beetroot fattoush with goat’s cheese
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1 parsnip, trimmed but not peeled, cut into thin chips
½ x 180g pack Waitrose Chilli Beetroot, quartered
2 tsp garlic oil
1 white pitta bread, opened and torn into bite-size pieces
Finely grated zest 1 lemon, plus 2 tbsp juice
½ a red onion, thinly sliced
½ x 20g pack dill, leaves only
50g wild rocket
100g cucumber, peeled and diced
50g Chavroux Goat’s Cheese
1. Preheat the oven to 220°C, gas mark 7. In a medium roasting tin toss the parsnip and beets with 1 tsp of the oil. Roast for 10 minutes until the parsnips are pale golden and almost tender. Scatter the bread over the tray and cook for 10 more minutes until very crisp.
2. Meanwhile, mix the lemon zest and juice with the remaining 1 tsp oil and seasoning. Stir in the onion and set aside for a few minutes. When the vegetables and pitta are ready, cool, then tip the onion, dressing, dill, rocket and cucumber into the roasting tin. Mix well then serve topped with the crumbled goat’s cheese.
Cook’s tip Spice up the veg by adding 1 tsp cumin seeds when you add the bread to the tray. And sprinkle the finished dish with a little sumac.
Typical values per serving:
A source of folic acid; 2 of your 5 a day.
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