Smoked Duck & Roast Beetroot Salad
The earthy sweetness of the beetroot, the tang of the feta, and the pepperiness of the rocket, combined with the rich, smokey flavour of the duck, creates a perfect light lunch, or supper. Pair with a lovely glass of NZ Pinot Noir for an excellent way to enjoy an evening.
Ingredients
1 packet of smoked duck breast, thinly sliced.
1 medium sized beetroot, diced small and roasted with oil, salt & pepper for 40 mins in medium oven.
100 gm feta, crumbled
150 gm walnuts, lightly toasted.
Rocket lettuce leaves.
Honey mustard dressing (blend 1 tbsp honey, 1 tsp whole grain mustard, 1tbsp white wine vinegar, 100ml olive oil)
1 medium sized beetroot, diced small and roasted with oil, salt & pepper for 40 mins in medium oven.
100 gm feta, crumbled
150 gm walnuts, lightly toasted.
Rocket lettuce leaves.
Honey mustard dressing (blend 1 tbsp honey, 1 tsp whole grain mustard, 1tbsp white wine vinegar, 100ml olive oil)
- Serves 2
- Prep Time 10 minutes
- Cooking Time 45 minutes
