Preparation: 25 minutes
200g French goat’s cheese Camembert
4 whole pre-cooked beetroots
400g cooked, marinated artichokes
100g pine nuts
150g podded broad beans or soya beans
2 large handfuls of fresh basil
2 tbsp balsamic vinegar
1 tbsp Dijon mustard
4 tbsp olive oil
150g tender salad leaves
Place the French goat’s cheese Camembert, still in its box, into the oven for 10 minutes to melt.
Slice the beetroots into bite sized pieces.
Heat a large frying pan and dry fry the pine nuts until golden brown, leave to one side.
Pour 2 tbsp of oil into the same pan and add in the prepared artichokes.
Get a little colour on all sides, add a squeeze of lemon, salt and pepper before removing from the pan and assembling onto a serving dish.
Pour 2 tbsp of oil into the pan, get it nice and hot and add the beetroot along with the balsamic vinegar and the Dijon mustard.
Allow the beetroot to warm through before spooning onto the platter with the artichokes.
Put the broad beans into a bowl along with the juice of a lemon, all the torn basil and 1 tbsp of olive oil and squash with the back of a fork.
Mix in the salad leaves and scatter over the artichokes and beetroot.
Remove the melted cheese in the box from the oven and spoon the gooey cheese all over the top of the salad.
Sprinkle with the toasted pine nuts and lots of black pepper.the balsamic vinegar and the Dijon mustard.