Goat’s cheese brûlée salad (For 2 to share)

There are various types of goat's cheeses suitable for this recipes but for best results, use a round goat's cheese with a soft rind. (Recipe from my new book 'Delicious Everyday' published by Murdock)

Ingredients

• 2 baby beetroot, red and yellow
• 1 tablespoon extra virgin olive oil
• 1 tablespoon sherry vinegar
• 1 teaspoon sweet raspberry vinegar
• 150g round of goat's cheese with soft rind
• 2 teaspoons caster sugar
• 1 large handful of watercress
• 1-2 tablespoons walnuts, broken
• 1 small spring onion, white part only, julienned
• Baby rocket (optional)



Cooking Instructions

1. 1

   Steam the baby beetroot whole in a steamer over a saucepan of boiling water with the lid on for 20 minutes, or until they are just cooked through. They are ready when you can pierce them easily with a fork

1. 2

   Refresh under cold running water and use your fingers to rub off the skins

1. 3

   Cut the beetroot into small wedges or cubes and dress with the olive oil, sherry vinegar and raspberry vinegar. Season with salt and pepper

1. 4

   Preheat the grill (broiler) to high heat. Line a baking tray with baking paper and put the whole round of goat's cheese on it

1. 5

   Sprinkle the top of the cheese evenly with sugar. Grill for 8-10 minutes until golden and the sugar has caramelised

1. 6

   Place the goat's cheese in the centre of a plate, surrounded by the beetroot (reserving dressing and juice)

1. 7

   Arrange the watercress, walnuts, spring onion and baby rocket around the plate and drizzle over the reserved dressing