Grilled goat's cheese with beetroot, walnuts and bread

Ingredients

For 1 serving

• Aged goat cheese60 g
• Beets2
• Arugula50 g
• Walnuts10 g
• Balsamic vinegar1 teaspoon
• Whole wheat bread60 g
• Extra virgin olive oil5 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, nuts, sulphites,

Method

1. Wash and dry the rocket and spread it on the plate. Cut the cooked beetroot into wedges and arrange them on top; break the walnuts up with your hands.
2. Slice the aged goat's cheese about 1 cm thick. Heat a non-stick frying pan over medium-high heat, with no oil, and sear the slices for 1 minute per side, until golden outside and just softened inside; turn them only when they release on their own.
3. Lay the hot cheese on the salad straight away and scatter over the walnuts.
4. Dress with the oil, balsamic vinegar, a pinch of salt and black pepper and serve with the wholemeal bread.