Beetroot, Macroom Buffalo Greek Style Cheese and Asparagus Salad



Serves: 6




For the dressing

1 garlic clove

juice of 1½ lemons

4 tbsp extra-virgin olive oil

1tbsp Balsamic vinegar


For the salad

250g bunch asparagus, cut into 3cm/1¼in lengths

2 x 250g packs boiled fresh beetroot, cut into quarters

zest of 1 lemon

2 spring onions, finely sliced

400g Macroom Buffalo Greek Style Cheese

50g Walnuts

A few edible flowers; such as nasturtiums.




The make the dressing put the crushed garlic, a pinch of salt, lemon juice, olive oil and balsamic vinegar into a jar and shake until mixed.

Bring a pan of salted water to the boil, add the asparagus and cook for 3 minutes. Drain and cool under the cold tap. Cover and keep cool.

Put the beetroot in a large bowl and toss with two thirds of the dressing. Add the lemon zest and spring onions, cover and keep at cool room temperature with the remaining dressing.

To serve: compile the beetroot and asparagus on a plate crumble the Macroom Greek Style Cheese on top. Sprinkle with some roughly chopped walnuts. Season with freshly ground black pepper. Pour the remaining dressing on top and garnish with some edible flowers if available.