French Goat’s Cheese Camembert Salad With Beetroot And Artichoke...
Preparation time: 15 minutes
Cooking time: 10 minutes
Serves 4
Preheat the oven to 180°C
Ingredients:
Method:
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- 200g French goat’s cheese camembert
- 4 whole pre-cooked beetroots
- 400g cooked, marinated artichokes
- 100g pine nuts
- 150g podded broad beans or soya beans
- 2 large handful’s of fresh basil
- 2 lemons
- 2 tbsp balsamic vinegar
- 1 tbsp Dijon mustard
- 4 tbsp olive oil
- 150g tender salad leaves
Method:
- Place the French goat’s cheese camembert in its box, into the oven for 10 minutes to melt.
- Next, slice the beetroots into bite sized pieces.
- Heat a large frying pan and dry fry the pine nuts until golden brown, leave to one side.
- Pour 2 tbsp of oil into the same pan and add in the prepared artichokes.
- Get a little colour on all sides, add a squeeze of lemon, salt and pepper before removing from the pan and assembling onto a serving dish.
- Pour 2 tbsp of oil into the pan, get it nice and hot and add the beetroot along with the balsamic vinegar and the Dijon mustard.
- Allow the beetroot to warm through before spooning onto the platter with the artichokes.
- Put the broad beans into a bowl along with the juice of a lemon, all the torn basil and 1 tbsp of olive oil and squash with the back of a fork.
- Mix in the salad leaves and scatter over the artichokes and beetroot.
- Remove the melted cheese in the box from the oven and spoon the gooey cheese all over the top of the salad.
- Sprinkle with the toasted pine nuts and lots of black pepper.
Guest Post Credit - French Goats Cheese