Super Purple goats’ cheese starter

In this Super Purple goats’ cheese starter, the smoothie is used to both flavour the goats’ cheese and form a balsamic beet dressing which, when married with salted toast, fresh beetroot, pickled radish and peppery watercress, makes for a winning and well-rounded starter.

Ingredients

For the pickle:

1 tbsp sugar

1/2 tbsp course salt

100ml white wine vinegar

8 radishes, thinly sliced

For the toast: 

2 thin slices of sourdough, broken into small pieces

2 garlic cloves, crushed

1 glug olive oil

For the goats’ cheese:

400g soft goats cheese

40ml Savse Super Purple

For the dressing:

60ml Savse Super Purple

2 tbsp of olive oil

2 tbsp balsamic vinegar

Salt and pepper

To garnish:

4 large cooked beetroots, cubed

1 small bag watercress

Method

For the pickle; at least two hours before serving, mix together the sugar, course salt and vinegar. Add the sliced radishes and leave to pickle in the fridge.

To make your toast, rub the broken bread slices with the garlic, season with salt and pepper, then fry on both sides in olive oil until crisp and golden. Drain on kitchen paper and set aside.

Place the goats’ cheese in a large bowl, season with some salt and pepper. Add 40ml of Savse Super Purple. Using an electric beater, whip all the ingredients together until light and slightly aerated.

For the dressing, combine 60ml Savse Super Purple with two tablespoons olive oil and two tablespoons balsamic vinegar. Taste and season if necessary.

To plate your dish, add the whipped goats’ cheese, cubed beetroot, pickled radish slices, garlic toast and balsamic dressing.  Add the watercress to garnish.

Recipe courtesy of Savse