Beetroot salad with sultanas, basil and lemon croutons
- Servings:
- 4
Ingredients checklist
Nutritional values
| 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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