This recipe was inspired by a recent meal out – I had a similar dish as a starter and it was so simple and delicious I had to try it. The original dish used mosto cotto but balsamic glaze or even regular balsamic vinegar is fine too.
Ingredients (per serving)
- 1/2 avocado, diced
- 1 cooked beetroot, diced
- 1-2 slices goat’s cheese
- Drizzle balsamic glaze
- Handful salad leaves
- Spread a handful of salad leaves on a plate and place a round cookie cutter/mould in the middle
- Dice the avocado and carefully press down into the mould
- Repeat with the beetroot on top
- Remove the mould, top with slices of goat’s cheese and drizzle with the glaze
So simple but so very tasty! It looks even more elegant when the avocado and beetroot are more finely diced but I was hungry, cooking for myself, and ain’t no-one got time for that. I think this would make a lovely light summer dinner with some buttery baby new potatoes and smoked or baked salmon.