BEETROOT AND GOAT’S CHEESE SALAD WITH AN ORANGE AND BALSAMIC DRESSING
Juice from quarter of an orange
20 ml Extra virgin olive oil
1 tbsp Balsamic vinegar
1/4 tsp English mustard
80g Cooked Buckwheat (allow to cool before using)
50g Spinach leaves, roughly chopped
4 Spring onions, topped and tailed and finely chopped
30g Walnuts, roughly chopped
2 Large cooked beetroot, chopped into quarters
60g Soft goat’s cheese, crumbled into pieces
Whisk together the orange juice, olive oil, balsamic vinegar and mustard and save to one side.
Toss the buckwheat, spinach, spring onions, walnuts and beetroot with half of the orange and balsamic salad dressing.
Season the salad and gently mix through the goat’s cheese.
Drizzle the with remaining dressing and serve.