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Ingredients

  • 50g bag rocket
  • 1 ball mozzarella, torn into pieces
  • 4 vac-packed cooked beetroot, cut into wedges
  • 2 tbsp red wine or sherry vinegar
  • 1 tsp Dijon mustard
  • olive oil
  • 2 tbsp pine nuts, 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.

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