Calories 500 per portion
Fat 34.5g (19.9g sat) per portion
Suitable for vegetarians

Ingredients

• Oranges 4 large
• Firm goat’s cheese 4 x 110g (4oz) pieces
• Bistro salad 150g bag of lamb’s lettuce, baby red chard and beetroot strips
• Cooked beetroot in natural juice 200g pack, drained and cut into thin batons
• Wholegrain mustard 1 tbsp
• Clear honey 1 tsp
• Olive oil 2 tbsp
• Salt and freshly ground black pepper

Instructions

1. Slice the tops and bottoms from the oranges. Using a small, sharp knife, slice off the skin taking away as much of the pith as possible. Holding each orange over a bowl, slice in between the segments to release the flesh and juice into the bowl.
2. Preheat the grill to a hot setting. Line the grill tray with foil. Place the cheese on the foil. Cook under the grill for about 2 minutes until lightly golden and slightly melting.
3. Arrange the salad leaves on four serving plates. Drain the orange segments, reserving the juice, and arrange over the leaves, then sprinkle the beetroot on top. Top the salad with the goat’s cheese, cut in half if preferred.
4. Blend the mustard, honey and oil with the orange juice. Season the dressing and spoon over the salad. Serve immediately.

Read Grilled Goat’s Cheese Salad on the Dairy Diary website