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1 hour

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10 minutes

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25 minutes

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20 minutes

Warm beetroot and mozzarella salad

Warm beetroot and mozzarella salad

By Abigail Donnelly

Serves 4

Difficulty Easy

Ingredients

8 baby beetroot
Olive oil
Sea salt
Buffalo mozzarella
Wild rocket
Toasted walnuts
1 T Dijon mustard
2 cloves crushed garlic
1 T red-wine vinegar
¼ cup olive oil

Method

Preheat the oven to 180°C.

Wrap baby beetroot in tinfoil with a little olive oil and sea salt. Roast for 40 minutes, or until sweet and caramelised. Arrange the beetroot on a platter.

Top with torn buffalo mozzarella, wild rocket and toasted walnuts.

Whisk together Dijon mustard, cloves crushed garlic, red-wine vinegar and olive oil, season and drizzle over the salad.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Pomegranate and citrus slow-roasted duck buns

Wild mushroom ragout on herb mash

Poached eggs with yoghurt, saffron and smoked paprika sauce

Three-cheese and baby spinach pies

Orange and hazelnut salad

Asian chicken noodles

Pumpkin, sage and feta pies

Chunky garlic and lemon calamari

Breakfast burritos

Salmon fish cakes with crushed avocado

Baked creamy tomato with dunking toasts

Warm beetroot and mozzarella salad

Warm beetroot and mozzarella salad

Ingredients

Method