This healthy salad recipe is a real treat this summer.
Ingredients
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.
Cook's tip
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.