Goat’s cheese and beetroot citrus salad

Ingredients

• Beetroot

  Cooked, vacuum packed - Tesco

  3 beetroot or 165g

• Oranges

  Raw, all commercial varieties

  3 fruit or 393g

• Grapefruit

  Pink and red and white, all areas, raw

  1 ½ medium or 384g

• Lemon juice

  Raw

  4 tbsp or 60g

• Brown sugar

  2 tsp unpacked or 6g

• Olive oil

  Salad or cooking

  100g

• Lettuce

  Little Gem - Sainsbury's

  2 item or 340g

• Brussels sprouts

  Raw

  100g

• Cashew nuts

  Nuts, raw

  50g

• Mixed Seeds

  Sunflower, Pumpkin, Sesame, Golden Linseeds. - Tesco

  25 grams or 25g

• Soy sauce

  Regular sodium, Shoyu

  1 tbsp or 16g

• Honey

  3 tbsp or 63g

• Goat cheese

  Semisoft type

  200g

• Dill

  Fresh

  1 cup sprigs or 9g

• Cauliflower Rice

  Mann's

  250g

Directions

1. Put the beetroots, 2 oranges and 1 grapefruit segments into a large bowl, add the lemon juice, sugar and some seasoning, and mix well.
2. Put the cooked cauliflowe rice in another bowl, drizzle with a little oil and season. Add the Little Gems and brussels sprouts. Mix together all of the dressing ingredients (1 orange, 1/2 grapefruit, 1 tbs honey, olive oil) and some seasoning in a small jug.
3. Heat a small, non-stick frying pan over a medium heat and toast the nuts and seeds for 1 minute, then add the soy sauce, honey and a dash of oil, and bubble for a few more minutes until sticky. Put aside.
4. To assemble, mix the pickled beets and fruits into the greens. Toss through the dressing and most of the dill. Tip onto a platter and top with the sticky nuts, goat’s cheese and remaining dill.

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