Gorgeous Goats' Cheese and Beetroot Salad

The transition into Spring has well and truly gotten off the mark, with the sun poking its head out quite a bit already and the chill in the air easing off. As a result, I tend to move away from the heavier dishes of a lunchtime and opt for something a little lighter instead.

This is more than just a salad. It’s a fresh, vibrant, delicious salad packed full of nutrients, vitamins and, most importantly, flavour! I can hardly call this a recipe as it’s more of an assembly job but I simply had to share it with you as it’s a staple in my Springtime kitchen and I’m convinced you’ll love it!

Gorgeous Goats' Cheese and Beetroot Salad
Serves 2

150g soft goats' cheese
2 large handfuls fresh spinach
6 inches cucumber, sliced
24 cherry tomatoes, halved
2 small cooked beetroots, sliced
2 cups broccoli florets, blanched
125g asparagus tips, roughly chopped and blanched
2 tsp pine nuts, toasted in a dry pan until golden
1 tbsp olive oil
juice 1 lemon
sea salt and pepper

Toss together the spinach, cucumber, tomatoes, beetroot, broccoli and asparagus in a large bowl. Break the goats' cheese into chunks and scatter over. Sprinkle over the pine nuts. Whisk together the olive oil, lemon juice and a good amount of salt and pepper. Pour over the salad and serve.