Goats Cheese and Beetroot Salad;
I’m not a massive salad person and this is a salad I will always love, which just shows how great it is. Its very simple and can be paired with lots of dishes as a side or you can just make a larger one as a main dish
I dress the leaves in olive oil, salt and balsamic vinegar- sprinkle pine nuts and pomegranate seeds over it top it off with goats cheese and pickled beetroot. This super fresh salad has crunch as well as the softness of the cheese, and super simple.
Cheese Stuffed Mushroom;
When I became a vegetarian I wanted to experiment with as many quick dishes so I wouldn’t get bored (I get bored very easily). I know they aren’t everyone’s cup of tea, but I really like mushrooms, so a stuffed mushroom just made sense. This again is super easy and quick to do, as well as quite good! If you like cheese this will also be something you’ll enjoy.
To start I got a large mushroom and removed the stem, I also spooned out some of the inside of the mushroom to make space of the filling. Then toast some bread an put it in the food processor, to make breadcrumbs. Finely chop mint leaves up and add them to the breadcrumbs. Grate some cheddar cheese and add to the breadcrumbs- mix it all together and season with some salt and cayenne pepper. Fill the mushroom with the mix and cook for 15 mins. Once its golden brown take a slice of camembert and place on top, this will melt in 2 mins so just put it back into the oven for a few more mins and its ready to go. To make sure your mushroom isn’t just full of toast make sure you’ve got more cheese in the mix!