Add Blue Bay goat’s marinated fetta cheese with it’s soft, delicate texture and a mild goat flavour to make this salad an absolute winner!

Ingredients

(Serves 6 as a side)

  • 1 medium to large zucchini, sliced lengthways into thin strips
  • 2 bunches baby beetroot, trimmed
  • 55g (1/2 cup) walnut halves
  • 1/2 teaspoon sea salt flakes
  • 2 bunches rocket leaves
  • 80g goat’s cheese, crumbled
  • 60ml (1/4 cup) extra virgin olive oil
  • 1 tablespoon red wine vinegar

 

Directions

  1. Preheat oven to 200°C. Use a fork to prick beetroot. Place on a baking tray and bake for 45 minutes or until tender. Set aside to cool. Peel and halve.
  2. Combine the rocket and beetroot in a serving bowl. Top with goat’s cheese and walnuts. Combine oil and vinegar in a jug and drizzle over the salad.

Nutrition (per serve):

Energy
1335kJ
Fat saturated
3.50g
Fat Total
19.00g
Dietary Fibre
4.50g
Carbohydrate Total
33.00g
Protein
6.50g

Enjoy!!!

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Written by: Ksenia

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