Beetroot, Kale and Mozzarella Salad

Beetroot is such a flexible veg and has become rather trendy these past few years. It goes great with creamy cheeses, particularly Goats. I've started growing my own Kale which tends to be less fibrous than supermarket offerings. Anyway, this salad is courtesy of Madeleine Shaw's Ready steady Glow . It's filling enough for a midweek supper like tonight or I tend to have it for lunch as it's super healthy (maybe except for the Mozzy) which leaves me the evening to indulge further.

For 2 people:

Ingredients: 

Tsp runny Honey. 3 tbsp olive oil. 2 tsp Apple Cider Vinegar. Grated Zest of an Orange. 1 Orange, peeled and segmented. 100g Kale Leaves chopped. 2 tbsp Pumpkin Seeds. 4 Cooked Beetroot, thinly sliced. Mozzarella ball. Salt.

Method:

Combine the honey, olive oil, vinegar, orange zest and a pinch of salt. Massage the dressing into the kale until it starts to wilt. Transfer to a serving plate.

Toast the pumpkin seeds in a dry pan with a pinch of salt under golden. Decant to a plate to cool.

Scatter the beetroot over the kale, then tear the Mozzy into pieces and add. Finally arrange the orange pieces and top with the pumpkin seeds.