Divide the rocket, cheese and beetroot between 2 plates. Whisk the vinegar and mustard together then whisk in 2 tbsp olive oil and season. Drizzle over the salads then scatter over pine nuts.
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Ingredients
- rocket 50g bag
- mozzarella 1 ball, torn into pieces
- cooked beetroot 4 vac-packed, cut into wedges
- red wine or sherry vinegar 2 tbsp
- Dijon mustard 1 tsp
- olive oil
- pine nuts 2 tbsp, toasted
Method
-
Step 1
Divide the rocket, cheese and beetroot between 2 plates. Whisk the vinegar and mustard together then whisk in 2 tbsp olive oil and season. Drizzle over the salads then scatter over pine nuts.
Nutritional Information
- Kcals 396
- Carbs 13.2g
- Protein 16.9g
- Fat 30.9g
- Salt 1.18g
- Fibre 3g
