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main courses | serves 6 as a side
Sometimes keeping it simple is the best way to create really memorable food. This salad proves that investing in a mandolin can make everyday ingredients look (and taste) truly beautiful.
1. Whizz the goat’s cheese and milk in a food processor until blended to the consistency of thick cream. Season to taste then spoon over a large platter.
2. Finely slice the beetroots and apples (cores and all) using a mandolin. Toss them together with a little drizzle of rapeseed oil and a tiny splash of cider vinegar. Pile it all on top of the goat’s cheese, sprinkle over the mint and serve immediately.
Recipe Jamie Oliver
Photo David Loftus
from Issue 21
ingredients• 200g soft goat’s cheese
• 50ml milk
• 3 large raw beetroots, different colours if possible such as golden, candy and red, peeled and trimmed
• 2 apples
• Rapeseed oil
• Cider vinegar
• ½ bunch of mint, leaves picked and finely sliced