Award winning chef Sean Craig from Nicks Warehouse has provided a great seasonal salad suggestion!

• BEETROOT FLAVOURED GOATS CHEESE, WRAPPED IN CHARGRILLED COURGETTE, WITH WILTED COS LETTUCE AND ONION MARMALADE.

Ingredients:

• 300g goats cheese (see ryefield goats cheese special offer)
• 100g roast beetroot (fresh)
• 1 fresh lemon (juiced)
• 2 large tablespoons of honey
• 1 head of Cos Lettuce
• Onion Marmalade/Red Onion chutney

Step 1:  Beetroot has to be fresh! Roast for an hour and half, test with a fork making sure that it is cooked all the way through. Strip the skin and puree it in a food processor.

Step 2:  Place goats cheese (we would recommend Ryefield goats cheese for a balance of flavour) in processor with some lemon juice and honey to enrich and pulse to a smooth texture. Add 1/4 Beetroot (1/3 of the weight of goats cheese) and mix together and place in fridge to firm up.

Step 3:  Slice courgette thinly on mandolin length and chargrill for 30 seconds each side and quickly place on a dry cloth.

Step 4:  When goats cheese is firm enough, place on the courgette slice and roll into cylindrical shape. 2 or 3 of these should be ample.

Step 5: Place Cos lettuce in boiling water with a pinch of salt to blanch for 30 seconds and refresh in ice water.

Step 6: Arrange lettuce on plate with beetroot, goats cheese, rolled courgette and onion marmalade.

Dish Prepared By: Sean Craig