Goat's curd, fig and beetroot salad recipe

  • Serves 2
  • 10 mins, plus chilling
  • 230 calories / serving
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This light and refreshing salad recipe uses fresh figs, creamy goat's curd and earthy beetroot for a delicious and hearty recipe for winter. The goat's curd can be prepared up to two days in advance - just give it a stir before putting in the salad. 

In a bowl, whisk the goat’s cheese with the yogurt until smooth. Cover and chill until ready to serve. To make the dressing, mix the honey, mustard and vinegar in a small jug. Season to taste.

Arrange the figs, pickled beetroots and beetroot salad on a serving plate. Top with spoonfuls of the goat’s curd, then scatter over the pumpkin seeds. Drizzle over the dressing and serve with sliced walnut bread, if you like. 

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  • Ingredients

  • 75g (3oz) fresh soft goat's cheese
  • 100g (3 1/2oz) Greek yogurt
  • 3 figs, thickly sliced lengthways
  • 6-7 pickled rosebud beetroots, quartered
  • 1/4 x 160g pack beetroot salad
  • 2 tsp pumpkin seeds
  • walnut bread, to serve (optional)
  • For the dressing

  • 2 tsp clear honey
  • 1 tsp grainy mustard
  • 1 tbsp red wine vinegar
  • Energy 965kj 230kcal 12%
  • Fat 14g 20%
  • Saturates 7g 35%
  • Sugars 16g 18%
  • Salt 1.3g 22%

of the reference intake
Carbohydrate 16.5g Protein 11.1g Fibre 3.3g


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