Main course	Easy	4	25 min

By Sophie Wright, chef and Easy Cheesey Chèvre Ambassador




• Place the French goat’s cheese camembert, still in its box, into the oven for 10 minutes to melt.
• Slice the beetroots into bite sized pieces.
• Heat a large frying pan and dry fry the pine nuts until golden brown, leave to one side.
• Pour 2 tbsp of oil into the same pan and add in the prepared artichokes.
• Get a little colour on all sides, add a squeeze of lemon, salt and pepper before removing from the pan and assembling onto a serving dish.
• Pour 2 tbsp of oil into the pan, get it nice and hot and add the beetroot along with the balsamic vinegar and the Dijon mustard.
• Allow the beetroot to warm through before spooning onto the platter with the artichokes.
• Put the broad beans into a bowl along with the juice of a lemon, all the torn basil and 1 tbsp of olive oil and squash with the back of a fork.
• Mix in the salad leaves and scatter over the artichokes and beetroot.
• Remove the melted cheese in the box from the oven and spoon the gooey cheese all over the top of the salad.
• Sprinkle with the toasted pine nuts and lots of black pepper.

French goat’s cheese camembert is available at all good supermarket deli counters and specialist cheese shops.