Laura’s grilled goat’s cheese, roast beetroot and butternut squash salad
Ingredients
- 1 butternut squash, peeled and cut into wedges
- 4 raw beetroots, peeled sliced
- mixed salad leaves, spinach and rocket
- goat’s cheese
- balsamic dressing:
- 6 tbps extra virgin olive oil
- 2 tbsp balsamic vinegar
- pinch sea salt and freshly ground black pepper
Method
- Preheat oven to 220C/Gas7, toss beetroot and squash in olive oil, sea salt and black pepper, roast for 40 mins or until cooked, turning regularly.
- Place goat’s cheese on a baking tray, drizzle with olive oil, grill on a medium heat until browning on top (approx 5 mins).
- Put dressing ingredients in a clean jam jar, add lid and shake to mix. Wash leaves and toss in the dressing. Place cooked vegetables on top, followed by the goat’s cheese and serve.