An idea for a summer salad which combines a mild cheese, sweet butternut and earthy beetroot.
What to use
- Bocconcini (mini mozzarella)
- Butternut squash – peeled, sliced and roasted with salt and olive oil
- Beetroot – baked and cubed
- on a bed of leaves, chopped red peppers, cucumber, heritage tomatoes
- and drizzled in a little olive oil and balsamic vinegar, with a pinch of sea salt crushed over it.