|250 g g||Rice Rice|
|leftover cooked (or use readymade from a pouch)|
|1 pieces piece||Red Pepper Red Pepper|
|0,5 pieces piece||Cucumbers Cucumber|
|15 pieces piece||Cherry Tomatoes Cherry Tomatoes|
|120 g g||Mixed Salad Mixed Salad|
|(such as watercress, rocket & spinach)|
|100 g g||Beetroots Beetroot|
|whole cooked (from vac-pack or baby fine to use too)|
|100 g g||Goat's Cheese Goat's Cheese|
|2 tsp tsp||Dressing Dressing|
|(see separate recipe)|
|Sea Salt Sea Salt|
|Black Pepper Black Pepper|
|5 tbsp tbsp||Buttermilk Buttermilk|
|2 cloves clove||Garlic Garlic|
|2 tbsp tbsp||Mayonnaise Mayonnaise|
|(30g - or use an olive oil mayonnaise)|
|1 tbsp tbsp||Apple cider Apple cider|
|2 tbsp tbsp||Chives Chives|
|(30g) snipped and fresh|
|1 tbsp tbsp||Dill Dill|
|(15g) chopped and fresh|
Goat’s Cheese & Beetroot Five Minute Salad
Cook the rice in the microwave according to packet instructions and then spread it out on to a tray to ensure it cools quickly. If you are using leftover rice simply run your fingers through it to separate out the grains.
Using a small sharp knife, cut the pepper in half and remove and discard the core and seeds, then cut into dice. Cut the cucumber in half again and cut into half-moon shaped slices. Cut the cherry tomatoes in halves and cut the beetroot into small chunks if large and into quarters if baby.
Fold the baby mixed leaves into the cooled rice with the cucumber and cherry tomatoes. Season with a little salt and some freshly ground black pepper and fold in to combine. Divide among bowls, then scatter the beetroot on top and crumble over the goat’s cheese. Drizzle with the dressing to serve
This salad could be made in advance and kept in a suitable airtight container with the dressing in a separate small pot in the fridge and would happily be transported - just remember the fork to eat it!
Makes 9 servings (contains approx 30 kcal in each 1 tbsp serving)
Peel the garlic and then use a garlic crusher to crush or the fine side of a box grater if you find that easier.
Put all the ingredients into a screw-topped jar and season lightly with salt, if using and add plenty of freshly ground black pepper - a ¼ teaspoon is about right. Then screw the lid back on tightly. Shake hard until the dressing has thickened and emulsified. Store in the fridge for up to 1 week.
This dressing will last up to 3 days in the fridge in a suitable container.