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This is a winning combination. The sharp goats cheese with the fresh peas and sweet beetroot is fantastic and set off by the fresh herbs, lemon zest and the crunch of the walnuts. This salad is also delicious without the lamb but the two together make up one of my favourite meals, you can easily serve this with some flat bread or roast chat potatoes.

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I think the presentation of the salad is important for this one as by layering the flavours carefully you get a little bit of everything in each mouthful, but if you can’t be bothered with all that then toss it in a bowl and serve!

This recipe makes a light meal for two.



2 small to medium beetroots

60g soft goats cheese

1 tsp lemon juice

1/4 tsp lemon zest

1 tsp olive oil

1 radish

1/2 cup baby rocket/ mesuclin mix or watercress

1/4 cup fresh baby peas (or frozen!)

2 Tbs basil leaves

2 Tbs mint leaves

1.5 Tbs walnuts – roasted/toasted in a pan and roughly chopped

1/2 tsp lemon zest

1 tsp sherry vinegar

1 tsp olive oil

salt and pepper to taste


Preheat oven to 170 degrees celsius. Wrap each beetroot in foil and place in oven. Roast for 50 minutes.

Meanwhile… mix together the goats cheese, 1 tsp lemon juice, 1/4 tsp zest and 1tsp olive oil. Put aside.

Put the peas in a small bowl and cover in boiling water. Let stand for a couple of minutes and strain. Set aside.

Slice radish finely. Mix together half the herbs and all of the lettuce/watercress.

When beetroot is cooked slice into 2 – 3 mm slices (you could use a mandolin).

Assemble: Select a large, flat bowl or plate and spread the goats cheese in a circle. Place the sliced beetroot on top, more in the middle than in the sides. Place the lettuce mix in the middle. Scatter the remaining herbs and radish around. SprinkleĀ the walnuts, peas and zest evenly. Drizzle the sherry vinegar and olive oil and season.

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6 frenched lamb cutlets

1/4 tsp cumin

black pepper

1/2 tsp dried oregano

1 tsp seeded mustard

1 Tbs sherry

1 tsp maple syrup

2 Tbs lemon juice

Sea Salt flakes


Rub cumin oregano and pepper on cutlets. Heat a pan on medium/high heat. Sear cutlets on all sides until golden (a few minutes each side depending on thickness). With lamb still in the pan add sherry, mustard and maple syrup and shake the pan around to mix the ingredients and glaze the lamb. Turn the lamb over to make sure the other side gets plenty of sauce. Remove the lamb, place on a plate to rest and add lemon juice the pan, stir with a wooden spoon to lift the sauce then pour over the resting lamb. Transfer to a serving plate.

Serve with the beetroot salad and some warmed flat bread.

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HH. x

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