zoom Beetroot fattoush with goat’s cheese
  • Save to your scrapbook
  • Save to your scrapbook

    Beetroot fattoush with goat’s cheese

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Beetroot fattoush with goat’s cheese

    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 20 minutes
    • Total time: 35 minutes

    Serves: 2

    Ingredients

    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
     

    Method

    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.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    4 stars

    Glossary