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 concentrate
- 2x120g mild goats' cheese, sliced
- 75g baby salad leaves
- large handful of mint and basil leaves, roughly chopped
- 75g pomegranate concentrate
Instructions
- Heat the oven to 200°C, 180°C fan. 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.
