Warm Spring Salad
100g Cherry tomatoes sliced in halves – yellow and red
¼ bunch Baby carrots – orange, yellow, purple
¼ bunch Baby beetroot
½ large Sliced red onion
¼ bunch Sliced baby red radish
½ bunch Baby Swiss Chard
100g Goat cheese
40g Crushed walnut
30ml Balsamic glaze
30ml Mr Nick’s Olive oil
Blanch all of the vegetables (except red onion and radish) in boiling salted water for 1 minute (or until soft) quickly transfer to iced water and then drain.
Arrange all the blanched vegetables on the plate and layer with the red onion, red radish, goats cheese, crushed walnuts and cherry tomato halves. Sprinkle the salt & cracked black pepper to taste.
Drizzle balsamic glaze and olive oil over the top and serve.
Note: All the hard vegetables can be roasted in the oven or char-grill instead.