- Nicola Richman
250g soft goat’s cheese
3 small beetroot, mixed colours if possible, I used candy, golden and regular
2 apples, I used Braeburn
1 lemon, zest removed
extra virgin olive oil
Using a hand whisk, whisk the goat’s cheese and milk in a large bowl until blended. Season with salt and black pepper to taste, then spoon across a large platter.
Peel and trim the beetroot. Using a mandolin, finely slice the beetroot and the apples (leaving the cores). Toss them together with a little extra virgin olive oil and lemon juice. Finely chop the chives and tear the tarragon leaves from the stems and toss through the mix.
Pile it all on top of the goat’s cheese, finishing with the lemon vest and a sprinkling of poppy seeds.