Neven Maguire's Irish Tomato and Roasted Beetroot Salad with Harissa and Goat’s Cheese

INGREDIENTS

• 100g Simply Better Irish Tomistar Tomatoes, halved
• 100g Simply Better Irish Tomkin Tomatoes, sliced into thin wedges
• 100g Simply Better Irish Farmhouse Ardsallagh Goats Cheese
• 1 Tbsp Toasted Flaked Almonds

For the Roasted Beetroot:

• 500g Simply Better Baby Beetroot, peeled
• 2 Tbsp Simply Better Italian Extra Virgin Olive Oil
• 1 Tbsp Simply Better Spanish Orange Blossom Honey
• 2 Tsp Simply Better Italian Balsamic Vinegar of Modena
• 1 Tsp Fresh Thyme Leaves

For the Dressing:

• 3 Tbsp Simply Better Italian Extra Virgin Olive Oil
• 5 tsp Simply Better Italian Balsamic Vinegar of Modena
• 1 Tsp Simply Better Organic Harissa Spice Seasoning
• 1 Tbsp Chopped Fresh Basil, plus extra sprigs to garnish
• Finely Grated Rind of ½ Lemon
• Sea Salt
• Freshly Ground Black Pepper

METHOD

1. Preheat the oven to 200°C (400°F/Gas Mark 6). Cut each beetroot in half or into quarters until they are all evenly sized. Whisk together the olive oil, honey, balsamic vinegar and thyme, drizzle over the beetroots and season to taste. Toss until all the beetroot is thoroughly coated. Roast for 40–45 minutes, until cooked through and glazed. Leave at room temperature to cool.
2. To make the dressing, place all the ingredients in a large bowl and season with salt and pepper, then whisk until emulsified. Add the beetroot and various tomatoes and gently fold together to combine. Divide the salad between four plates or put on one large platter and crumble the goat’s cheese on top. Scatter over the toasted almonds and garnish with the basil sprigs to serve.