150g goats cheese
3-4 carrots, peeled and cut into even sized lengths
3-4 beetroot, cut into even sized wedges
Selection of salad leaves
½ tsp. cumin
1 tsp. coriander
100ml natural yogurt
Preheat oven 180ºC.
Place the carrots into boiling salted water and likewise with the beetroot, cook for about 5- 10 minutes, strain veg and place on a hot tray.
Add the cumin, coriander and the juice of half an orange to the hot vegetables, season and roast until nice and crispy.
When almost done remove from the oven and remove the liquid from the tray and put in a bowl with the remaining juice from the oranges.
Put the goat’s cheese on top of veg and place back in the oven for few minutes to soften the cheese.
For the dressing
Take the yogurt and add some of the juice to it and add to it the orange zest followed by a squeeze of lemon.
Season with some black pepper and salt.
Mix all the salad ingredients in a large bowl, pour in some of the dressing and serve.