salad base
175 grams of either fresh cooked or prepacked cooked beetroot . Do not waste the juice , it is needed for the dressing. Do not use the pickled kind.
1/2 pomegranate, but you can use as many seeds as you like and catch the juice for dressing
1 head sweet, crisp lettuce of choice. Rip the leafs of the stalk and discard stalk
dressing
1/4 tsp paprika powder
1/4 tsp ground ginger
1/4 tsp ground cumin
1 pinch of cayenne pepper
1 good pinch of cinnamon
1/2 lime, juice only
3 tsp olive oil, extra virgin
3/4 tbsp runny honey
1 good pinch dried tarragon (optional)
topping
1/2 handful of toasted almonds ( slightly dry toasted in frying pan, or bought )
1/2 handful walnut halves
100 grams goats or ewe cheese of choice. I used feta and gorgonzola
