This easy salad recipe makes a light starter with pre-cooked beetroot and Wensleydale cheese
Ingredients
- 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
Preparation
To make the dressing, combine the vinegar, rosemary, mustard and honey in a bowl. Gradually whisk in the rapeseed oil and season.
Put the lettuce, watercress and beetroot into a bowl. Drizzle with the dressing and toss.
Divide the mixture between 4 plates. Crumble over the Wensleydale and scatter with the pumpkin seeds. Serve immediately.
watercress Recipes
More Watercress Recipes
jubilee Recipes
More Jubilee Recipes
wensleydale Recipes
More Wensleydale Recipes
beetroot Recipes
More Beetroot Recipes
easy Recipes
More Easy Recipes
quick Recipes
More Quick Recipes
salad Recipes
More Salad Recipes











































































































