My friend Jill brought this salad round when we were cooking a whole leg of lamb on our new tourney broche (spit roaster!). It is absolutely delicious and has such a lovely freshness about it. If you don’t like goat’s cheese, you can use the brebis mentioned before.

 

Beetroot and orange salad with goat’s cheese

 

Serves 6 - 8

 

Ingredients 

500g carrots, peeled, halved/quartered, & cut into 2cm lengths

1 tsp cumin seeds

2 tbsp white wine vinegar

3 tbsp olive oil

2 oranges

250g cooked beetroot, cut into chunks

200g goat’s cheese

A handful flat-leaf parsley, chopped

A sprinkling of coriander and tarragon, chopped

 

Method

• Put carrots in pan, just cover with cold water, bring to boil & simmer 10-15 mins

• Toast the cumin seeds in a dry frying pan then tip into a large serving bowl with the oil, vinegar and seasoning

• Drain carrots then add to the bowl turning to coat in the dressing & leave to cool to room temperature

• Peel oranges & cut into chunks. Add to bowl along with beetroot, goat’s cheese, parsley & other herbs.