I’m back on track with healthy eating while in France. It’s for two reasons:
This salad was inspired by a package I received from a PR company for Will Studd’s Cheese Slices DVD series. The Series 4 DVD was in the package but it was sent to my Australian PO Box so I haven’t seen it yet.
I absolutely adore cheese of all varieties so I’m really looking forward to watching it when I get back – especially the episode in Japan with the famous Sydney Chef Tetsuya Wakuda.
You can buy the DVDs online which would be a great foodie gift. Did you know Christmas is less than 2 months away? I hate getting crushed in the Sydney-Xmas-crowd-mayhem, and besides, online purchases are so much cooler.
Goats cheese and beetroot are a great match; the richness of the cheese is balanced by the sweet, earthiness of the beetroot.
I’ve been completely obsessed by beetroot while in Toulouse because you can buy cooked vacuum-packed ones in the supermarket that are really really good. Often pre-cooked ones are too soft or have lost flavour from being boiled for too long but these ones are perfect.
You can roast or boil your own beetroots but if you’ve got access to good vacuum-packed or canned ones then this salad is super speedy.
1 cup salad leaves (I used rocket, baby spinach, flat leaf parsley)
1 large cooked beetroot, thinly sliced
1/2 avocado, diced
300g can tuna, flaked (I like ones in olive oil, especially the Sirena brand)
1/2 small cucumber, sliced
100g goats cheese, crumbled
1/2 lemon, juiced and zested
1. Combine all the ingredients, except the lemon and oil, in a large bowl and toss gently.
2. Divide between two serving plates and then dribble with the lemon juice, zest and oil. Easy!