• TO DRINK (F&HE): Go for Meinert Synchronicity 2005, which is rich and peppery with hints of beetroot and spices.

    Baby beetroot and dukkah goat's cheese salad

    Serves: 4
    Cooking Time: 30 mins

    Ingredients

    • 8 baby beetroot
    • DRESSING
    • 45ml (3 tbsp) honey
    • 45ml (3 tbsp) olive oil
    • juice and zest of 2 lemons
    • a small bunch of fresh chives, finely sliced
    • DUKKAH
    • 60ml (¼ cup) walnuts
    • 60ml (¼ cup) sesame seeds
    • 30ml (2 tbsp) coriander seeds
    • 22,5ml (1½ tbsp) cumin seeds
    • 5ml (1 tsp) black peppercorns
    • 15ml (1 tbsp) ground cinnamon
    • 7,5ml (1½ tsp) salt
    • 250g soft goat’s cheese
    • baby greens

    Instructions

    1

    Preheat the oven to 180°C.

    2

    Roast the beetroot until soft, about 20 minutes. Cool and peel.

    3

    For the dressing, combine all the ingredients and set aside until needed.

    4

    Make the dukkah by toasting all the ingredients in a frying pan. Remove from the heat and cool, then place in a spice grinder and blend until properly ground.

    5

    Roll the goat’s cheese into a tube and slice into slices about 2cm thick. Roll each piece in the dukkah until well coated. Warm the goat’s cheese in the oven for a few minutes to make it soft.

    6

    Lay the baby greens on a platter and top with beetroot and warm goat’s cheese. Sprinkle the remaining dukkah mixture over, drizzle with the dressing and serve.

    Baby beetroot and dukkah goat's cheese salad

    Serves: 4
    Cooking Time: 30 mins

    Ingredients

    • 8 baby beetroot
    • DRESSING
    • 45ml (3 tbsp) honey
    • 45ml (3 tbsp) olive oil
    • juice and zest of 2 lemons
    • a small bunch of fresh chives, finely sliced
    • DUKKAH
    • 60ml (¼ cup) walnuts
    • 60ml (¼ cup) sesame seeds
    • 30ml (2 tbsp) coriander seeds
    • 22,5ml (1½ tbsp) cumin seeds
    • 5ml (1 tsp) black peppercorns
    • 15ml (1 tbsp) ground cinnamon
    • 7,5ml (1½ tsp) salt
    • 250g soft goat’s cheese
    • baby greens

    Instructions

    1

    Preheat the oven to 180°C.

    2

    Roast the beetroot until soft, about 20 minutes. Cool and peel.

    3

    For the dressing, combine all the ingredients and set aside until needed.

    4

    Make the dukkah by toasting all the ingredients in a frying pan. Remove from the heat and cool, then place in a spice grinder and blend until properly ground.

    5

    Roll the goat’s cheese into a tube and slice into slices about 2cm thick. Roll each piece in the dukkah until well coated. Warm the goat’s cheese in the oven for a few minutes to make it soft.

    6

    Lay the baby greens on a platter and top with beetroot and warm goat’s cheese. Sprinkle the remaining dukkah mixture over, drizzle with the dressing and serve.

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