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Ingredients
Method
- 50g walnut halves
- 2 x 100 round goat’s cheeses
- 2 tbsp olive oil
- ½ tsp mustard
- 1 lemon, juice only
- 1 tsp honey
- 250g white grapes, halved
- 180g cooked sliced beetroot
- 80g watercress
- Preheat the oven to 200C. Place the walnuts on a baking tray and cook for 5 mins, then add the cheeses to an oiled baking tin and bake for another 5 mins until gooey.
- Meanwhile, whisk the mustard, honey and lemon juice with some seasoning in a bowl. To serve, divide the watercress, grapes and beetroot between plates and drizzle with the dressing. Top with half a goat’s cheese and some walnuts, and enjoy with crusty bread.
10 mins
4 serving
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