This healthy salad recipe is a real treat this summer.
|8||Baby beetroots, roasted and quartered (Main)|
|1||Pomegranate, halved (Main)|
|3 Tbsp||Redcurrant jam, warmed|
|60 ml||Extra virgin olive oil|
|20 ml||Sherry vinegar|
|1 tsp||Dijon mustard|
|4||Duck breasts (Main)|
|2 Tbsp||Garlic and herb salt|
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- Place beetroot in a large bowl.
- Gently press each pomegranate half over a juicer to extract juice. Place juice and seeds into a small bowl. Add warmed jam, oil, sherry vinegar and mustard. Mix well then pour over the beetroot.
- Preheat oven to 190C. Heat an ovenproof nonstick pan. Season duck with garlic herb salt then cook for 10 minutes, skin side down. Turn, then cook for another 5 minutes. Transfer pan to the oven and cook for 10 to 15 minutes. Set aside to rest.
- Add fennel and goats' cheese to the beetroot mixture and toss. Thinly slice duck. Divide salad between 4 plates and add the duck. Season and serve.
To roast baby beets, wash and trim them (do not peel). Put in foil parcels, add a little orange juice and butter, season and cook at 180C till tender. Check after 40 minutes.