Mozzarella, beetroot and rocket salad
- Preparation and cooking time
- Total time
- Easy
- serves 2
Skip to ingredients
- 50g bag rocket
- 1 ball mozzarellatorn into pieces
- 4 vac-packed cooked beetrootcut into wedges
- 2 tbsp red wine or sherry vinegar
- 1 tsp Dijon mustard
- olive oil
- 2 tbsp pine nutstoasted
Nutrition: per serving
- kcal396
- fat30.9g
- saturates0g
- carbs13.2g
- sugars0g
- fibre3g
- protein16.9g
- salt1.18g
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.
