Beetroot, Caerphilly & pecan rocket salad

Serves: 2
PREP: 5 minutes
COOK: none

This easy salad brunch bowl is sure to set you up for the day and is the perfect post work-out refuel.

INGREDIENTS:

  • For the dressing:
  • Juice 1 lime
  • 1 tsp wholegrain mustard
  • 1 tsp honey
  • 3 tbsp extra virgin olive oil
  • Salt and freshly ground black pepper
  • For the salad:
  • 80g bag fresh & naked rocket, washed and drained
  • 180g Cooked beetroot, cut into wedges
  • 100g caerphilly cheese, crumbled
  • 50g pecan nuts

Method:

  1. In a small mixing bowl, whisk together the lime juice, mustard and honey. Drizzle in the olive oil, whisking as you go, until the dressing has emulsified. Season to taste with salt and pepper and set aside.
  2. Divide the leaves between 2 plates, and scatter over the beetroot and Caerphilly cheese.
  3. Add the pecans to a small frying pan and set over a medium heat. Toast for a couple of minutes until they smell lovely and nutty. Tip on to a board and roughly chop, then scatter over the salad.
  4. Finally, give the dressing a final whisk and drizzle over the salad. Serve immediately.

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