Blu Gourmet Pearl Couscous Salad
With vegetables, cashew nuts and sesame dressing.
3 beetroot (peeled and grated)
1 Tbs olive oil
2 Tbs balsamic vinegar
Salt & pepper
8 slices sourdough bread
200g ashed goats' cheese
1 bunch fresh mint
Heat olive oil in a pan and add grated beetroot. Toss gently until beetroot begins to soften (approx 10 minutes).
Add balsamic vinegar and continue to cook for another 5 minutes until the beetroot is infused with balsamic vinegar. Remove from heat and set aside.
Meanwhile, preheat a char-grill. Place bread slices on grill and cook for approx 1 minute on each side.
Place bread onto serving plate and top with beetroot. Crumble on goats' cheese and top with fresh mint roughly torn. Season with salt and pepper.
Credits: Farm Gate Cheese