Roasted sweet potato, beetroot and goat’s cheese salad
Serves: 2
1 small sweet potato, cut into small bite-size pieces
2 tbsp olive oil, plus extra for drizzling
Sea salt and freshly milled black pepper
200g cooked cocktail beetroot, cut into wedges 3 tbsp balsamic vinegar
1 tsp wholegrain mustard
2 tsp runny honey
200g salad leaves
100g soft goat’s cheese,
cut into half rounds
2 tbsp pomegranate seeds Edible flowers, to decorate (optional)
● Heat the oven to 200°C/180°C fan/gas mark 6.
● Toss the sweet potato with a generous drizzle of olive oil and plenty of salt and pepper in a roasting tin. Then roast for 25-30 minutes, until soft and tender.
● About 10 minutes before the sweet potato has finished roasting, add the beetroot to the tin with 1 tbsp of the balsamic vinegar.
● Continue to cook for a further 10 minutes, until the mixture is soft and sticky.
● Make the dressing by whisking the olive oil, mustard and honey with the remaining balsamic vinegar in a bowl. Season well.
● Arrange the leaves on two plates with the goat’s cheese. Scatter on the pomegranate seeds, then add the sweet potato and beetroot. Finish with the dressing and edible flowers (if using).
Serves: 4-6
1 sheet of ready-made
puff pastry
1 egg
1 tbsp water
200ml double cream
2 tbsp caster sugar
1 tsp vanilla-bean paste 250g mascarpone, at room
temperature 500g ripe sweet strawberries 1 tbsp runny honey
Edible flowers and small sprigs
of mint, to decorate (optional)
● Preheat the oven to 180°C/ 160°C fan/gas mark 4.
● On a baking sheet lined with parchment, roll out the ready-made puff pastry to a large rectangle, about 25cm x 35cm.
● In a small bowl, whisk the egg and the water.
● Use a knife to gently score a border 2cm in from the edge of the puff pastry. Brush the border with the egg wash.
● Bake for about 20 minutes, until golden. Set aside to cool.
● While the puff pastry is cooling, prepare the topping. In a large bowl, whisk together the double cream, caster sugar, vanilla-bean paste and mascarpone for 1 minute. Then slice the strawberries.
● Once the pastry is cooled, top with the cream mixture, strawberries and a drizzle of runny honey. Decorate with edible flowers and mint sprigs (if using). Chill it until you’re ready to serve.