Beetroot salad with sultanas, basil and lemon croutons

Ingredients checklist

Nutritional values

The nutritional value of this recipe:
kCals Fat Saturated fat Salt Carbohydrates Sugar Fibre
Values shown are approximate.

Method

Step 1

Rip the slices of bread into 1cm (1/2in) pieces. Heat three tablespoons of the oil in a small non-stick frying pan, add the bread pieces and sprinkle over the lemon rind.

Step 2

Cook over a medium heat for 3 minutes or until they are crisp and have a nutty golden colour.

Step 3

Tip on to kitchen paper and season to taste. Set aside.

Step 4

To make the dressing: place the balsamic vinegar in a screw-topped jar with the lemon juice and remaining five tablespoons of olive oil. Season to taste and shake well to combine.

Step 5

To assemble the salad: place beetroot cubes on a large plate or platter and crumble over the goats’ cheese, then sprinkle the sultanas on top with the croutons and basil leaves. Drizzle over the dressing and serve immediately.

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