Rhubard Salad

This may sound like an odd mix and I wasn't totally sure until I sat down to eat it. Let me just say this is our new top salad! Really tasty and filling. I served with lamb chops and I think they really complemented each other. This needs to go top of your list for any summer BBQs this year. How great would this colourful delight look as a gift to the host?

Pretty simple to make

3 sticks of rhubarb, cut to 2cm cubes
A good drizzle of honey
Pickled beetroot (in a jar or make your own)
Fresh spinach leaves
100g goats cheese
Good handful chopped walnuts

Dressing made with Balsamic vinegar, olive oil, salt and pepper


Pop the rhubarb onto a baking tray and drizzle with honey. Into an oven to soften. This won't take long. Maybe 10 mins at 180C. Keep an eye on it. Allow to cool.

If not already done, quarter the beetroot

In a bowl whisk 3 tbsp of olive oil, balsamic vinegar. Season with salt and pepper.

Into a large salad bowl add spinach, 3/4 each of the nuts, rhubarb, beetroot, crumbled goats cheese and dressing. Toss gently with hands

Top with the remaining goats cheese, walnuts, rhubarb and beetroot

Drizzle remaining dressing on top