Baby beetroot and Wensleydale salad

This is simplicity itself. Pre-cooked beetroot will save time, but ensure it isn't in vinegar.

Preparation time: 20 minutes
Serves: 4

1tbsp balsamic vinegar
2 sprigs rosemary, leaves only,
finely chopped
1 heaped tsp wholegrain mustard
1tsp honey
3tbsp rapeseed oil
2 little gem lettuces, washed and
leaves separated
1 bunch watercress
500g (1lb 2oz) cooked baby
beetroot, halved
150g (5oz) Wensleydale cheese
25g (1oz) pumpkin seeds, toasted

1 To make the dressing, combine the vinegar, rosemary, mustard and honey in a bowl. Gradually whisk in the rapeseed oil and season.

2 Put the lettuce, watercress and beetroot into a bowl. Drizzle with the dressing and toss.

3 Divide the mixture between 4 plates. Crumble over the Wensleydale and scatter with the pumpkin seeds. Serve immediately.

Per serving: 331cals, 24g fat, 10g saturated fat, 15g carbohydrate

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