Ingredients

Method

• 150 g fresh cherries
• 6 beetroots, peeled and sliced finely or grated
• 50 g honey-drizzled walnuts
• 4 T cream cheese
For the dressing, mix:
• ½ cup raspberries, crushed
• 6 T red-wine vinegar
• 1 clove garlic, crushed
• Juice of ½ lemon
• 1 t walnut oil
• 2 T olive oil

Method

Ingredients

Divide the cherries and beetroot slices between 4 serving bowls and dot with the walnuts. Add a dollop of cream cheese to each bowl. Just before serving, give the dressing a final mix and then drizzle it over the salad.
Cook’s note: For greater depth of flavour, marinate the beetroot in the dressing overnight or for an hour before serving.