Name: Grilled Goats' Cheese and Beetroot Salad Recipe
Yield: Serves: 4
Ingredients: 1kg raw beetroot, peeled and cut into wedges; 5tbsp olive oil; 3 sprigs of thyme; 300g broad beans; ½tsp honey; 1tbsp lemon juice; 2tbsp pomegranate molasses; 2x120g logs mild goats' cheese, sliced; 75g baby salad leaves; large handful of mint and basil leaves, roughly chopped; 75g pomegranate molasses

Ingredients

1kg raw beetroot, peeled and cut into wedges
5tbsp olive oil
3 sprigs of thyme
300g broad beans
½tsp honey
1tbsp lemon juice
2tbsp pomegranate molasses
2x120g logs mild goats' cheese, sliced
75g baby salad leaves
large handful of mint and basil leaves, roughly chopped
75g pomegranate molasses

Method

Heat the oven to 200C, 180C fan, 400F, gas 6. Spread the beetroot on a baking sheet, drizzle over 2tbsp of the oil, and sprinkle over the thyme and some seasoning. Cook in the oven for 45 minutes
Blanch the broad beans in boiling water for 2 minutes, drain and rinse under cold water. Remove the outer shell; set aside. Mix the remaining oil with the honey, lemon juice and molasses, season and set aside
Heat the grill to medium high. Place the cheese on a baking sheet lined with foil, and grill for 2 minutes
Toss the beetroot, leaves, herbs, broad beans and pomegranate seeds in the dressing, divide between 4 bowls and top each with 3 slices of cheese.