GLUTEN FREE RECIPE: GOATS’ CHEESE, BEETROOT & CARAMELIZED WALNUT SALAD

Even though this is an easy recipe, it looks very impressive, especially with the caramelized nuts! It’s the perfect fancy salad to serve if you have friends coming over. Go you!

SERVES 1–2

120 g (4¼ oz) white caster sugar

120 g (4¼ oz) shelled walnuts

1 tablespoon water

100 g (3½ oz) goats’ cheese

5 Baby Gem lettuce leaves

3 pre-cooked baby beetroot

2 tablespoons gluten-free balsamic glaze

Preheat your oven to 180ºC/160ºC Fan (350ºF), Gas Mark 4.

Place your sugar, walnuts and water in a pan over a medium heat and stir until the sugar has dissolved and no grains remain.

Make sure every walnut is coated in the sugar syrup, then  transfer to a baking sheet and roast for 10 minutes.

Allow the nuts to cool a little, then coarsely crush them with a rolling pin and set aside.

Place your goats’ cheese in a baking dish in the oven for 5 minutes.

Meanwhile, place your lettuce leaves on a serving plate, overlapping them for a rustic look, if you like.

When your cheese has cooked for 5 minutes, add your beets and warm through, about 3 more minutes.

Place your cheese in the middle of your lettuce. Roughly chop the beets and sprinkle them around it.

Drizzle your glaze over the whole dish and sprinkle with your crushed walnuts. Yummy!

THIS IS AN EXCLUSIVE EXTRACT FROM CAN YOU MAKE IT GLUTEN-FREE? BY MEGAN MCKENNA