Beetroot, duck and pomegranate salad
This healthy salad recipe is a real treat this summer.
- Place beetroot in a large bowl.
- Gently press each pomegranate half over a juicer to extract juice. Place juice and seeds into a small bowl. Add warmed jam, oil, sherry vinegar and mustard. Mix well then pour over the beetroot.
- Preheat oven to 190C. Heat an ovenproof nonstick pan. Season duck with garlic herb salt then cook for 10 minutes, skin side down. Turn, then cook for another 5 minutes. Transfer pan to the oven and cook for 10 to 15 minutes. Set aside to rest.
- Add fennel and goats’ cheese to the beetroot mixture and toss. Thinly slice duck. Divide salad between 4 plates and add the duck. Season and serve.
To roast baby beets, wash and trim them (do not peel). Put in foil parcels, add a little orange juice and butter, season and cook at 180C till tender. Check after 40 minutes.