This salad of baked goat’s cheese with baby onions, roast beetroot, and walnut oil dressing is a lovely twist on the traditional pairing of beetroot and goat’s cheese. The cheese is served between a 'sandwich' of filo pastry.

4 baby beetroots, scrubbed and trimmed

Walnut oil

4 sheets of filo pastry

1 goat's cheese log, rind cut off and cut into 4 x 2cm slices if serving as starter for 4 or 2 x 2cm slices if served as a main course for 2

black pepper

butter

1 tsp powdered turmeric

Handful of mixed lettuce leaves

15ml of walnut oil dressing

8 baby onions, or small shallots, peeled

Walnut oil dressing. Mix the following together in a jar.

1 tsp Dijon Mustard

1.5 tbsp walnut oil

3 tbsp sunflower oil

2.5 tsps White wine vinegar

• Preheat the oven to 220C or Gas mark 6. Wrap beetroots in foil and bake until tender, approximately 30- 50 minutes depending on time of year

• When cooked leave to cool, peel and cut into wedges. (This stage can be done the day before if desired)

• In a pan melt a wedge of butter with the turmeric. Fry the onions/shallots until they are golden on the outside and tender in the middle. Set aside

• Turn up the oven to 240C. Fold each sheet of filo pastry into a square roughly the same size as the goat cheese slices, brushing with walnut oil each time you make a fold. Place on greased baking tray and cook for approximately 5 minutes until the pastry is beginning to colour

• Place a goat’s cheese slice on top of the pastry and season with black pepper. Bake for a further 3-4 minutes, until pastry is golden and the cheese is beginning to melt

• Meanwhile, place salad leaves in the centre of a plate and drizzle with walnut oil dressing. Place the beetroot wedges around the edge alternating with the baby onions or shallots. Place the filo pastry and goats cheese sandwich in the centre, placing the extra filo squares on top of the goats cheese if serving as a main dish for 2