Today’s Friday food is inspired by a dish I ordered at Gordon Ramsay’s Plane Food restaurant in terminal 5 at Heathrow, on route back from my last holiday. After too many hours to count in the air, tons of crappy plane food and feeling sleep deprived, I wanted something light and clean and fresh but still filling enough that I didn’t need to bother with dinner later that evening.
This beautiful dish fit the bill perfectly and I snapped it to remind me to make it again!
It’s not an official recipe, but here goes…
- Take a couple of handfuls of rocket (or other green leaves like spinach and watercress) and dress with a splash of olive oil and a sprinke of sea salt. Toss to coat the leaves.
- Chop 4 beetroots (not the pickled kind) into quarters and throw on.
- Roughly chop and add to the salad, half a handful of walnut halves – don’t make them too small.
- Crumble over some goats cheese – amount to taste, and toss the whole salad again.
Consume in the sun preferably, with a chilled glass of white.
Happy weekend readers!