BEETROOT, ASPARAGUS & PARMESAN SALAD

Serves 4

 

200g ready cooked beetroot

100g mixed salad leaves

12 asparagus spears, steamed

Parmesan shavings

Salt & pepper

Raspberry fruit vinegar

 

Slice beetroot thinly slices and divide between 4 salad plates. 

 

Place some salad leaves on top, then top each with 3 asparagus spears, some parmesan shavings & drizzle salad with the vinegar. 

 

MIXED BERRY COMPOTE

Serves 4

175g strawberries

300g redcurrants or blackcurrants, or a mixture of the two, stems removed

300g raspberries

300g blueberries

125g blackberries, stalks removed

200g castor sugar

juice of ½ lemon

2½ Tbsp cornflour

1 Tbsp  Raspberry  vinegar

1 Tbsp  Strawberry  vinegar

 

1.  Place all the fruit in a large saucepan with the sugar, 25ml water, and vinegar and lemon juice.  Bring to the boil, reduce heat to low and simmer for about 20 minutes, until the berries have softened.

 

2.  Mix the cornflour with 40ml water until smooth, add to the berries.  Heats, stirring all the time and as soon as it boils remove from the heat.  Leave to cool completely.

 

3.  Spoon the compote into glasses or small bowls.  Top with sweetened whipped cream or crème fraiche flavoured with vanilla extract.

 

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