Grilled goats cheese salad with beetroot, fig and mint
CHEF Philippa Davis from Shaftesbury travels all over Europe, Britain and sometimes to America, catering for clients, cooking for families, ladies who lunch and shooting or skiing parties.
This recipe is a delight – it looks as pretty as it tastes, and is a great starter for a meal with friends.
This is a recipe that works well with a tangy goat’s cheese – there are several good goats cheese-makers in this area (our favourite is Annette Lee’s Woolsery cheese).
1 small raw beetroot
4 slices of bagette
2 rounds of goats cheese (a tangy one works well with the sweetness of the figs but creamy is also delicious).
1 tbs olive oil
4 ripe figs (green or black) cut in half.
12 mint leaves
1 head of chicory split into leaves
2 tbs pomegranate seeds
For the beetroot dressing
1 tbs red wine vinegar
2 tsp honey
1 tbs olive oil
For the salad dressing
1 tbs white wine vinegar
2 tbs olive oil
To make the beetroot dressing:
Whisk the vinegar with a pinch of salt and pepper, then the honey and finally the olive oil.
To make the salad dressing
Whisk the vinegar with a pinch of salt and pepper. Then whisk in the olive oil.
Turn the grill on medium. Peel and thinly slice the beetroot, use a mandolin if you have one, then toss through the beetroot dressing. Leave this to one side while you smear the goats cheese on top of the sliced pieces of baguette, drizzle with a little of the extra olive oil and place under the grill for a couple of minutes till they are bubbling and golden on top.
Toss the chicory, mint and figs through the salad dressing then layer on a plate with the beetroot and goats cheese toasts, sprinkle with the pomegranate seeds and serve immediately.